August 1st, 2010 by alice
Tags: Ginger, Pickled
INGREDIENTS
- 2largegingerroot
- 1cuprice wine vinegar
- 5-7tablespoonssugar
- 1teaspoonsalt
DIRECTIONS
- Peel the ginger root. Cut the ginger into medium-sized pieces and salt it.
- Leave the ginger in a bowl for 30 minute Put the ginger into a jar.
- Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
- Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink.
- Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
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July 28th, 2010 by alice
Tags: Cookie, Cookies, Cut, Dough, Ginger, Out
INGREDIENTS
- 1cupconfectioners’ sugar
- 1cupbutter, softened
- 1tablespoonvinegar
- 2 1/4cupsflour
- 1 1/2-2teaspoonsginger, ground
- 3/4teaspoonbaking soda
- 1/4teaspoonsalt
DIRECTIONS
- In a large bowl cream confectioners’ sugar, softened butter, and vinegar.
- In a medium bowl sift together the flour, ginger, baking soda, and salt.
- Mix dry ingredient into the cream butter mixture.
- If dough is too dry, add milk or cream a tablespoon at a time.
- Chill dough and keep unused portion in refrigerator while making each batch.
- On lightly floured board or silpad, roll dough 1/8 – 1/4 inch.Cut into desired shapes with cookie cutters.
- Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
- Cool on wire rack before decorating.
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June 25th, 2010 by alice
Tags: Beef, Easy, Ginger, Lovers, Skillet
INGREDIENTS
- 1 1/4lbssirloin beef(partially frozen for easier slicing)
- black pepper
- 2tablespoons gratedfresh ginger(can use more)
- 2-4teaspoonsvegetable oil
- 1-2tablespoon mincedfresh garlic(or to taste)
- 2-3teaspoonsdried red pepper flakes(optional or to taste)
- 2-3teaspoonssoy sauce
- 1/2cup sodium-reducedbeef broth
- 2teaspoonscornstarch
- 6green onions, chopped
- cooked white rice
DIRECTIONS
- Slice the beef diagonally across the grain into very thin slices.
- Season the beef slices with salt and pepper.
- Heat oil in a skillet over high heat; add in ginger and saute for 2 minutes or until tan-coloured.
- Add in garlic and red pepper flakes and saute for 30 seconds.
- Add in beef; cook for 2 minutes, stirring constantly, then add in soy sauce.
- In a small cup or bowl stir together beef broth and cornstarch until smooth, then drizzle over the beef in the skillet; cook stirring constantly for 1 minute or until thickened.
- Add in green onions and cook for another minute.
- Season with more black pepper if desired.
- Serve over cook rice.
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January 26th, 2010 by alice
Tags: Chicken, Fried, Ginger, Japanese, Karaageion, Relish
INGREDIENTS
- 4chicken legs(drumstick and thigh section)
- 1/2teaspoonsalt(to taste)
-
Marinade
- 1egg
- 1/2teaspoonsalt(to taste)
- black pepper
- 2-3tablespoonssesame oil
- 3-4tablespoonsflour
- 3-4tablespoonscornstarch
- oil(for frying)
-
Vinegar Sauce
- 1tablespoonrice vinegar
- 1tablespoon chineseblack vinegaror balsamic vinegar
- 2tablespoonssugar
- 2tablespoonssoy sauce
- 2tablespoonswater
-
Relish
- 6tablespoons mincedgreen onions
- 2tablespoons mincedginger
- 2tablespoons mincedparsley
DIRECTIONS
- Massaging chicken pieces with salt wash under cold running water and pat dry.
- Cut thigh meat (not skin side)inseveral areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more.
- Make marinade and marinate chicken for 30 minutes.
- While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
- Make relish by combining all relish ingredients and set aside.
- With ample oil in a wok or deep fryer, heat oil to medium. Fry chicken turning them often and adjust heat for even frying.They are done when nicely browned and crunchy, and no longer red in the center.It usually takes about 20-30 minutes.
- Remove and cut in long chunks using a cleaver.Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
- If using only boneless thigh, cut in half after frying and serve as above.
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January 14th, 2010 by alice
Tags: Chicken, Crock, Ginger, Noodle, Pot, Soup
INGREDIENTS
- 1lbboneless skinless chicken breastsor boneless skinless chicken thighs, cut into 1-inch pieces
- 2mediumcarrots, coarsely shredded
- 2tablespoonsdry sherry (optional)
- 1tablespoonsoy sauce
- 1tablespoonrice vinegar
- 1tablespoonfresh ginger, peeled and grated
- 1/4teaspoonground black pepper
- crushed red pepper flakes, to taste (optional)
- 3 (14 ounce)canschicken broth
- 1cupwater
- 2ounces driedvermicellior othermedium noodles
- 1 (6 ounce)packagefrozen pea podsor freshpea pods, cut diagonally(if using frozen thaw them first)
- soy sauce, to serve
DIRECTIONS
- In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
- Cover and cook on high-heat for 2-3 hours.
- Uncover and stir in noodles and pea pods.
- Cover and cook for 5-8 minutes more or until noodles are tender.
- Serve with additional soy sauce.
- Also good with sesame and chili oils.
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