Recipes / Food - Drink

[beppe]

Originally Posted by BenG

I making this tonight:
Amazing Black Bean Brownies

Every little bean makes its little noise
All Quiet on the Western Front by Erich Maria Remarque

[WT Sharpe]

Originally Posted by beppe

Every little bean makes its little noise
Andre Marie Remarque. Nothing new on the western front

Before, during, or after eating?

[beppe]

Originally Posted by WT Sharpe

Before, during, or after eating?

In a brief break, between the horrors of the war, they were able to relax a little and eat their plenty from a pot of fresh white beans. They were lounging in the sun amidst the ruins of a bombed house, smoking and dreaming of long forgotten Sundays ...

[glowhappy]

I haven't seen any Vietnamese recipes on this thread yet. This is what I made for dinner tonight. So if anyone is interested in making this or have questions about other Vietnamese dishes I'll be happy to answer

[WT Sharpe]

Originally Posted by glowhappy

I haven't seen any Vietnamese recipes on this thread yet. This is what I made for dinner tonight. So if anyone is interested in making this or have questions about other Vietnamese dishes I'll be happy to answer

Looks delicious! Post the recipe!

[glowhappy]

Originally Posted by WT Sharpe

Looks delicious! Post the recipe!

Spring rolls- Ingredients:
1 lb ground pork (I like to get the lean stuff)
one small bundle mung bean thread (aka thin glass noodles)
dried shredded black fungus
1/2 small onion, finely chopped
2 stalks green onions, finely chopped
1 large egg
2 cloves garlic smashed and finely chopped
1 large carrot finely shredded (can be substitued with cabbage or water chestnut)
one package of wonton wrappers (I used rice paper b/c I forgot to get it when I went shopping 0
*Dried small shrimp (optional and prepared same as the fungus)

Leave wonton wrappers out to thaw but keep covered so they don't dry.
Soak mung bean noodles and fungus in warm water for a few mins or until soften then coarsely chop. Place all ingredients in a mixing bowl and mix well so you get a uniform product, add about one tbsp salt and some black pepper (although my mom prefers white pepper ).
Peel a few wonton wrappers away from the pack as you use so they don't dry. Place wrapper in a diagonal e.g. diamond shape in front of you. Spoon about 2 tbsp near botton corner and tuck as you roll up. Tuck in the left and right corners when you get half way up and continue rolling. Wet top end of corner with either egg yolk or just water to make it "stick". Keep rolled ones covered while you work on the rest. In large wok/ or frying pan add oil so its at least 2-3 inches deep. Fry on med-high heat until brown and turn. Place on paper towels or newspaper to drain oil.

Beef skewers- ingredients:
About a lb of thin sliced ribeye
2 tbsp hoison sauce (can substitue terriyaki sauce or Kalbi rib sauce)
2 cloves garlic, finely chopped
2 stalks green onion, finely chopped
1 tsp sesame seeds toasted (black or white, whatever you happen to have)
1 tbsp fish sauce (optional)
1 tbsp sesame oil

blend all ingredients well and pour over beef. Gently mix so meat doesn't tear too much. Thread onto skewers densely (if you are using bamboo remember to soak for 10 mins before hand to avoid burning the sticks) Grill or broil on each side to the doneness of your liking. I like charred on the outside, but med on the inside. Also you can substitue shrimp for beef. Or do both, I got lazy LOL

Vietnamese sweet & sour sauce
*this is a thin sauce unlike the Chinese style, great on salads too!
ingredients:
simple syrup (equal parts water and sugar, about 1 cup each for this recipe)
2 garlic cloves smashed and finely chopped
1 tsp chili paste ( adjust to your heat level)
2 limes, juiced and seeds removed
1/4 cup vinegar
1/4 cup fish sauce
Siracha hot sauce (optional, season to taste)

boil water and add sugar to make simple syrup, stir to dissolve completely. Remove from heat. After you've allowed it to cool a little add all other ingredients and an additional 2 cups water. this sauce should be made to your liking, meaning play with the amts of each ingredients to get what you like. more sugar for sweet, lime for tart, fish sauce if too bland etc.

Rice noodles
buy the dried vermicelli rice sticks and follow cooking instructions, never al dente, but stir sparingly and gently as to not break the noodles. ALWAYS rinse under cold water and allow to drain.

Garnish
add what you like but traditionally I use:
shredded lettuce
thai basil leaves
chopped cilantro
chopped green onions
mint leaves
roasted and crushed peanuts or cashews
bean sprouts
fried crushed garlic
fried sliced shallots
cucumbers sliced then cut into matchsticks

Assemble as you wish, cut springrolls or leave whole and topped with some sauce, Enjoy!

[SneakySnake]

Originally Posted by glowhappy

Spring rolls- Ingredients:
1 lb ground pork (I like to get the lean stuff)
one small bundle mung bean thread (aka thin glass noodles)
dried shredded black fungus
1/2 small onion, finely chopped
2 stalks green onions, finely chopped
1 large egg
2 cloves garlic smashed and finely chopped
1 large carrot finely shredded (can be substitued with cabbage or water chestnut)
one package of wonton wrappers (I used rice paper b/c I forgot to get it when I went shopping 0
*Dried small shrimp (optional and prepared same as the fungus)

Leave wonton wrappers out to thaw but keep covered so they don't dry.
Soak mung bean noodles and fungus in warm water for a few mins or until soften then coarsely chop. Place all ingredients in a mixing bowl and mix well so you get a uniform product, add about one tbsp salt and some black pepper (although my mom prefers white pepper ).
Peel a few wonton wrappers away from the pack as you use so they don't dry. Place wrapper in a diagonal e.g. diamond shape in front of you. Spoon about 2 tbsp near botton corner and tuck as you roll up. Tuck in the left and right corners when you get half way up and continue rolling. Wet top end of corner with either egg yolk or just water to make it "stick". Keep rolled ones covered while you work on the rest. In large wok/ or frying pan add oil so its at least 2-3 inches deep. Fry on med-high heat until brown and turn. Place on paper towels or newspaper to drain oil.

Beef skewers- ingredients:
About a lb of thin sliced ribeye
2 tbsp hoison sauce (can substitue terriyaki sauce or Kalbi rib sauce)
2 cloves garlic, finely chopped
2 stalks green onion, finely chopped
1 tsp sesame seeds toasted (black or white, whatever you happen to have)
1 tbsp fish sauce (optional)
1 tbsp sesame oil

blend all ingredients well and pour over beef. Gently mix so meat doesn't tear too much. Thread onto skewers densely (if you are using bamboo remember to soak for 10 mins before hand to avoid burning the sticks) Grill or broil on each side to the doneness of your liking. I like charred on the outside, but med on the inside. Also you can substitue shrimp for beef. Or do both, I got lazy LOL

Vietnamese sweet & sour sauce
*this is a thin sauce unlike the Chinese style, great on salads too!
ingredients:
simple syrup (equal parts water and sugar, about 1 cup each for this recipe)
2 garlic cloves smashed and finely chopped
1 tsp chili paste ( adjust to your heat level)
2 limes, juiced and seeds removed
1/4 cup vinegar
1/4 cup fish sauce
Siracha hot sauce (optional, season to taste)

boil water and add sugar to make simple syrup, after you've allowed it to cool a little add all other ingredients. this sauce should be made to your liking, meaning play with the amts of each ingredients to get what you like. more sugar for sweet, lime for tart, fish sauce if too bland etc.

Rice noodles
buy the dried vermicelli rice sticks and follow cooking instructions, never al dente, but stir sparingly and gently as to not break the noodles. ALWAYS rinse under cold water and allow to drain.

Garnish
add what you like but traditionally I use:
shredded lettuce
thai basil leaves
chopped cilantro
chopped green onions
mint leaves
roasted and crushed peanuts or cashews
bean sprouts
fried crushed garlic
fried sliced shallots
cucumbers sliced then cut into matchsticks

Assemble as you wish, cut springrolls or leave whole and topped with some sauce, Enjoy!

Thats great thank you Now will you come over and make it for us? I will do the shopping.

[WT Sharpe]

Originally Posted by glowhappy

Spring rolls- Ingredients:
1 lb ground pork (I like to get the lean stuff)
one small bundle mung bean thread (aka thin glass noodles)
dried shredded black fungus
1/2 small onion, finely chopped
2 stalks green onions, finely chopped
1 large egg
2 cloves garlic smashed and finely chopped
1 large carrot finely shredded (can be substitued with cabbage or water chestnut)
one package of wonton wrappers (I used rice paper b/c I forgot to get it when I went shopping 0
*Dried small shrimp (optional and prepared same as the fungus)

Leave wonton wrappers out to thaw but keep covered so they don't dry.
Soak mung bean noodles and fungus in warm water for a few mins or until soften then coarsely chop. Place all ingredients in a mixing bowl and mix well so you get a uniform product, add about one tbsp salt and some black pepper (although my mom prefers white pepper ).
Peel a few wonton wrappers away from the pack as you use so they don't dry. Place wrapper in a diagonal e.g. diamond shape in front of you. Spoon about 2 tbsp near botton corner and tuck as you roll up. Tuck in the left and right corners when you get half way up and continue rolling. Wet top end of corner with either egg yolk or just water to make it "stick". Keep rolled ones covered while you work on the rest. In large wok/ or frying pan add oil so its at least 2-3 inches deep. Fry on med-high heat until brown and turn. Place on paper towels or newspaper to drain oil.

Beef skewers- ingredients:
About a lb of thin sliced ribeye
2 tbsp hoison sauce (can substitue terriyaki sauce or Kalbi rib sauce)
2 cloves garlic, finely chopped
2 stalks green onion, finely chopped
1 tsp sesame seeds toasted (black or white, whatever you happen to have)
1 tbsp fish sauce (optional)
1 tbsp sesame oil

blend all ingredients well and pour over beef. Gently mix so meat doesn't tear too much. Thread onto skewers densely (if you are using bamboo remember to soak for 10 mins before hand to avoid burning the sticks) Grill or broil on each side to the doneness of your liking. I like charred on the outside, but med on the inside. Also you can substitue shrimp for beef. Or do both, I got lazy LOL

Vietnamese sweet & sour sauce
*this is a thin sauce unlike the Chinese style, great on salads too!
ingredients:
simple syrup (equal parts water and sugar, about 1 cup each for this recipe)
2 garlic cloves smashed and finely chopped
1 tsp chili paste ( adjust to your heat level)
2 limes, juiced and seeds removed
1/4 cup vinegar
1/4 cup fish sauce
Siracha hot sauce (optional, season to taste)

boil water and add sugar to make simple syrup, after you've allowed it to cool a little add all other ingredients. this sauce should be made to your liking, meaning play with the amts of each ingredients to get what you like. more sugar for sweet, lime for tart, fish sauce if too bland etc.

Rice noodles
buy the dried vermicelli rice sticks and follow cooking instructions, never al dente, but stir sparingly and gently as to not break the noodles. ALWAYS rinse under cold water and allow to drain.

Garnish
add what you like but traditionally I use:
shredded lettuce
thai basil leaves
chopped cilantro
chopped green onions
mint leaves
roasted and crushed peanuts or cashews
bean sprouts
fried crushed garlic
fried sliced shallots
cucumbers sliced then cut into matchsticks

Assemble as you wish, cut springrolls or leave whole and topped with some sauce, Enjoy!

Yes, thanks for that!

[glowhappy]

Originally Posted by SneakySnake

Thats great thank you Now will you come over and make it for us? I will do the shopping.

sure! I love to cook, especially when entertaining friends.
Now all you have to do is teleport me there and we can get started

[glowhappy]

This is one of my favorite salads. Its great as an appetizer, lunch or side dish to most boiled or grilled seafood meals.



Thai Green Papaya Salad
ingredients:
1 large green papaya (if you have an Asian or Indian market near you they will likely have it pre-shredded)
6 or so cherry tomatos (halved and seeded)
1 Thai chili pepper (or any chili of your liking)
cilantro
thai basil
2 cloves garlic
roasted and crushed peanuts
*boiled, peeled and halved med. sized shrimp (optional)
*fruit flavored beef jerky (optional, also avalible at most Asian markets)

Vietnamese sweet & sour sauce
*this is a thin sauce unlike the Chinese style, great on salads too!
ingredients:
simple syrup (equal parts water and sugar, about 1 cup each for this recipe)
2 garlic cloves smashed and finely chopped
1 tsp chili paste ( adjust to your heat level)
2 limes, juiced and seeds removed
1/4 cup vinegar
1/4 cup fish sauce
Siracha hot sauce (optional, season to taste)
Tamarind (fresh or dried) ^this is needed for this dish b/c it should have a markedly tart taste to it.

boil water and add sugar to make simple syrup, stir to dissolve completely. Remove from heat. After you've allowed it to cool a little add all other ingredients. strip flesh from tamarind fruit, discard seeds and smash to a thin paste, add last. this sauce should be made to your liking, meaning play with the amts of each ingredients to get what you like. more sugar for sweet, lime for tart, fish sauce if too bland etc.


This usually taste best if you have a large mortar and pestal, however a meat tenderizer mallot works just fine
Shred or finely julienne papaya, smash in mortar to release its juices. Do small batches at a time and collect juices. Give the tomatoes, garlic and pepper a little beating as well to release flavor. Place all ingredients in large shallow bowl or a deep dish except peanuts. Add sauce and toss well. Garnish with peanuts.

Some nice alternatives:
add a finely juliene granny smith apple
or shredded mango (green or ripe)
or finely sliced guava
or all of the above

[SneakySnake]

more yumyy stuff. Thank you.

[glowhappy]

Originally Posted by SneakySnake

more yumyy stuff. Thank you.

You won't be thanking me when you get on the scale in a few months I like to refer to myself as "sexy phat"

[WT Sharpe]

Looks tasty!

[happy_terd]

(I like cool, gross sounding things I can make with my kids)

Boogers On A Stick Recipe

Recipe serves:

--------------------------------------------------------------------------------

Boogers On A Stick Ingredients:
8 oz Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
Waxed paper
Long handled spoon
Platter

Boogers On A Stick Instructions:

With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
Allow the cheese to cool slightly in the jar.
Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again.
When cheese lumps reach an appealingly boogerish size,set pretzels, booger down, onto a sheet of waxed appaer.
If the cheese in th Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter.
Serves5 to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.


From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

http://www.yumyum.com/recipe.htm?ID=20332

[glowhappy]

Originally Posted by happy_terd

(I like cool, gross sounding things I can make with my kids)

Boogers On A Stick Recipe

love the idea, I'll have to wait until my son is at least a couple of years older for him to participate in making this.