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Dipping sauce for Spring rolls

Dipping sauce for spring rolls ¼ cup soy sauce ½ cup water 1 tbsp corn starch ¼ cup rice vinegar 2 cloves garlic, minced and crushed ½ inch fresh ginger root, grated ¼ cup sugar Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed. Cool before serving.

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Spring rolls

Fresh Spring rolls 12 Vietnamese Spring roll wrappers 9 inch (if you use 6 inch makes then you will need more rolls) quarter of a cabbage shredded (I used all red, but you can use a mix of both or just green cabbage) 5 green onions, chopped 1 cup thin noodles, pre-cooked bean thread noodles* 1 cup fresh herbs (I used Italian parsley and Thai basil you can use cilantro,basil or mint too) 2 small carrots, grated 1 tbsp lime juice 1 tbsp soy sauce 1/2 tsp fresh ginger, grated Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 1/4 of mix on wrapper and wrap like a burrito or egg roll. Refrigerate until cold. Serve with your favorite dipping sauce *to precook rice noodles (also called rice vermicelli),Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, ...

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Stir fried Tofu and Eggplant

I think I found this in Sunset Magazine. I wrote it down on a scrap of paper so I am relying on my faulty memory for the source. Stir Fried Tofu and EggplantIngredients: 3 tablespoons vegetable oil1 package firm tofu, cut into 2 inch chunks1 eggplant cut into 1″ x 3″ strips1 bell pepper cut into strips2 diced garlic cloves ( I used a tablespoon of diced garlic)SAUCEcombine:1/3 cup soy sauce2 tablespoons oyster sauce2 tablespoons sugarGARNISH1/4 cup fresh basil leaves (I forgot to add these, it was still good!) Heat the pan. When the pan is hot, add the oil. When the oil is hot, add the tofu. Brown the tofu. The secret to browning soft things like tofu is to leave it alone. I know you want to stir it around, but don’t, just wait. Brown the tofu on all sides. Remove the tofu from the pan. If you need to, add more oil. Cook the garlic, eggplant and ...

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Still Cooking

Lin gave me a recipe for Balinese pumpkin soup. It looked so simple that I didn’t write it down. It’s pumpkin, a liter of water, a tablespoon of butter, 3 cloves garlic, an onion, a piece of ginger and a cup of coconut milk. Cook everything but the coconut milk together. I diced everything and the pumpkin that I had was already cooked, but I think it may taste even better if you cook the pumpkin in the water. I used about an inch of ginger root. I can’t remember if it was supposed to be pureed but I did it anyway. Then add the coconut milk. It sure is pretty isn’t it? I prepared it today along with a cabbage salad and some fried rice. I had some left over red rice and that is why the fried rice doesn’t look traditional. The Thai basil that I planted is doing really well so I put some in the cabbage ...

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Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils. 1 cup lentilscover the lentils with water and boil until soft1 medium onion chopped1 heaping teaspoon ginger paste1 heaping garlic pastefry until brown. Add3 roma tomatoes choppedblend the mixture and add to the lentils plus2 tablespoons yogurt Garnishone small dried red chileteaspoon mustard seedteaspoon cumin seedghee Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

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Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

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How to make Chapati or Roti

This is great, I was going to type up a recipe and then I found this video when I was looking for the tofu one. If you don’t feel like making your own chapatis use whole wheat tortillas.My recipe makes more chapatis and uses half whole wheat and half regular flour otherwise it’s the same. INGREDIENTS:This recipe makes 4 Roti’s:1/2 Cup Whole wheat flourPinch of Salt1/4 Cup and 1 tablespoon of luke warm water1/4 teaspoon of Oil1 teaspoon of Ghee or clear butter This video was courtesy of Manjulas Kitchen

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Day 10 of 28 days of Vegetarian Food

This has been an interesting experience. I have learned several things; I cannot rely on just my memory for things like past menus Typing recipes is not my thing I need to plan our meals in advance and not wait until I am ravished by hunger to cook On my last report I ended with Wednesday.Thursday,we ate out, we ran around doing errands of some sort and by 1:30 I was hungry. Since I realized this while we were passing Platos Rotos new sign that said Comida Chilango, we ate there. In case you don’t know, Yucatecos call people from Mexico City, chilangos. The old sign used to say comida Mexicana, which I understood to mean food from Mexico not Yucatan, but maybe this new one is clearer( or more tongue in cheek)? I had nopales rellenos and Husband had calabasitas rellenos. Mine was a cactus paddle split and filled with a slice of panela cheese, breaded and fried. Husbands ...

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Garam Masala

Garam masala is a seasoning blend used in Indian cooking. I have seen many different recipes for it. I have always been able to buy it already premixed until I moved here. so here are three very similar recipes. The first one yields 3 tablespoons the second one, a huge quantity like 24 ounces and the last is somewhere between the other two Garam Masala #1 1 tablespoon cardamon seeds1 inch stick of cinnamon1 teaspoon whole cumin seeds1 teaspoon whole cloves1 teaspoon whole black peppercorns1/3 of a whole nutmeg Combine the spices in a blender or coffee/spice grinder and grind to a fine powder. Garam Masala #2 8 oz coriander seeds2 oz cinnamon4 oz peppercorns1 teaspoon ground nutmeg4 oz cumin seeds2 oz cloves4 oz large cardamon Roast the coriander and cumin seeds separately. Peel the cardamons. Grind all the spices and store in an airtight container. Garam Masala #3 2 tablespoons cumin seeds8 cloves2 tablespoons cardamon seeds1 tablespoon fenugreek seeds5 ...

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Day 5 of 28 days of Vegetarian Food

I started on my month of Vegetarian Cooking on Monday.My plan is to have good healthy vegetarian food that I can combine with a minimum of effort. I am concentrating on Indian food because it’s some of my favorite foods. Most of the ingredients are available here and since it’s a hot climate the food is suitable for eating here. Monday, I made dal, red chutney and pineapple chutney. Tuesday, I made Saag Panir and another chutney, this one of ripe tomatoes. Wednesday, I made naan, a pilau with nuts and fruits and a green mango chutney. Wednesday, we were joined for lunch by la muchacha (she loved the pineapple chutney) and our friend who I will call da Wiz. Da Wiz was over to help us with our car woes. So I reheated the dal and added more spinach to the saag panir, I put all the chutneys on the table too. Lunch was a sucess. Thursday, I added ...

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