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 Ethinic foods and recipices |
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dariustheking 09-Feb-08, 02:45 |
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OK 3 tablespoons sunflower oil 1 pound chopped chicken 1 onion sliced 1 clove garlic (chopped) 1 bell red pepper sliced 2 cups snow peas 4 tablespoons soy sauce 4 tablespoons sherry 1 tablespoon tomato paste finely grated zest and juice of 1 orange 1 tablespoon cornstarch 2 oranges 1 cup bean sprouts soba noodles to serve. Heat oil in large wok. Add chicken and stir-fry for 2-3 minutes. Add the onions, garlic, bell peper, and snow peas stir fry for 5 minutes. Mix together the soy sauce, sherry, tomato paste, orange zest, and juice and the corn starch. Add to the wok and cook stirring until the juices start to thicken. Using a knife peel and segment the oranges. Add the segments to the mixture with the bean sprouts heat for 2 minutes. Then serve over noodles. I hope every one likes? P.S. I am not use to giving exact measurements but this is very close. Cheers Eddie |
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How long does it take to prepare and cook? |
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dariustheking 09-Feb-08, 21:37 |
Thanks |
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theogard 14-Feb-08, 17:43 |
Jambalaya I am a Swede from rural Minnesota so we never had anything like this when I was growing up. I found this recipe a numbers of years ago in a Craig Claiborne cookbook. Never having spent any time in New Orlreans, I can't vouch for it's authenticity but everybody who has tasted it really likes it. It takes a few hours to make - mostly prepping everything - but is really quite easy. JAMBALAYA 1/8 lb salt pork or bacon, diced 1/2 lb hot link sausage (I use a package of Johnsonville Hot Italian Sausage 2 cups onions, finely chopped 1 1/2 cup celery, finely chopped 1 1/2 Tbs garlic, finely minced 2 cups green peppers, chopped 1/2 cup red pepper, chopped (2 Jalapena peppers, diced) 1 1/2 lb ham, cubed 1 bay leaf 2 sprigs fresh thyme (or 1/2 tsp dried) 1 can (14 oz) tomatoes 1 can Rotel tomatoes and chilis 1/2 cup parsley, finely chopped salt and pepper to taste tobasco sauce 1 pint oysters 2 cups fish stock (I use bottled clam juice) 2 cups water (I normally boil the shrimp shells in this water for more flavor) 2 1/2 cups rice 2 1/2 lbs raw shrimp 3/4 lb scallops (I usually leave these out) Use a large kettle or dutch oven. Cook the salt pork cubes, stirring ofter until rendered of fat. Cut the sausages into pieces and add them to the kettle. Cook about 8 minutes, stirring occasionally. Add the onions. Stirring often until wilted. Add the celery, garlic and peppers Cut the ham into cubes and add to the kettle. Add the bay leaf, thyme, tomatoes, parsley, salt, pepper, tabasco sauce. Continue cooking. Drain the oysters and add the liquid to the pot. Add 1 cup fish stock and 1 cup water. Cook, stirring once or twice from the bottom, about 10 minutes. Add the rice and stir gently. Cover and cook about 15 minutes. If necessary, add a little more stock and water to prevent sticking and to keep the Jambalaya from becoming too dry Add the remaining stock and water, the shrimp, scallops and oysters. Cook, stirring often from the bottom, for 15 to 20 minutes. If necessary, add more liquid to prevent scorching and drying out Serve with a bottle of Tabasco sauce on the side. |
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I sure need to try those |
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dariustheking 15-Feb-08, 21:38 |
I will try it. |
