Fried Chinese Noodle Cake Recipe Ingredients: 1 Pound egg noodles (fresh or dried) 1 tbsp Sesame oil 3 tbsp

bsp Vegetable oil, or as needed How to make Fried Chinese Noodle Cake: In a large saucepan, put enough water that will cover the noodles. Bring the water to a boil. Add the noodles, stirring to separate. Cook till the noodles are tender, but still firm. Drain thoroughly. Rinse the noddles with cold water and drain again. Toss with sesame oil. In a cake pan, heat vegetable oil and add the noodles. Cook over high heat, while spreading the noodles out to the edges of the pan. Cook without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Fried Chinese Noodle Cake is ready.

Crispy Fried Noodles Recipe Ingredients: 200 g Chinese Noodles 2 tbsp Oil Salt (to taste) Oil (for deep frying) 4 cups Water How to make Crispy Fried Noodles: Take a deep pan and boil 4 cups of water and 2 tbsp of oil in it. When the water starts boiling, add noodles and salt to it and stir occasionally. Cook the noodles until parboiled and drain well. Now, take a clean piece of cloth and spread the noodles over it. Let them dry for 23 hours. Now, take a frying pan and heat oil in it, over medium flame. Fry noodles in it, in batches, until they get golden-brown in color. Remove and drain the noodles on an absorbent paper. Repeat the process until all your noodles are cooked. Use them as toppings in soup.

Rice Noodles Recipe Ingredients: 1/4 cup Rice Vinegar 1 tbsp Sugar 1/2 medium Sweet Onion 230 gm Firm Dried Rice Noodles 1/4 cup Fresh Lime Juice 2 tsp Vegetable Oil 1/2 tsp Dried Red Pepper (crushed) 1/3 cup fresh mint (chopped) 1/3 cup Fresh Cilantro (chopped) 1 large Cucumber (peeled, seeded and thinly sliced) 4 Green Onions (thinly sliced) 3 Plum Tomatoes (seeded and chopped) 2 tbsp lightly salted Cocktail Peanuts (slightly crushed) How to make Rice Noodles: Take a medium bowl and whisk rice vinegar and sugar in it to blend perfectly. Add onion rings and toss to coat it completely. Now cover the bowl and keep it aside for at least 30 minutes. Drain the water reserving 2 tbsp of vinegar mixture. Cook noodles in boiling water about 2 minutes until tender. Drain and rinse under cold water. Whisk lime juice, oil and crushed pepper in small bowl to blend. Add mint and cilantro and stir. Now cut noodles into 3-4 inch sections and put 1/4 of them into the bowl with the reserved vinegar mixture. Toss remaining noodles with the lime juice mixture. Mix noodles together with all remaining ingredients, except peanuts. Sprinkle peanuts over the top and serve immediately.

Italian Spaghetti Recipe Ingredients: 1 Pound spaghetti 5 Large cloves of garlic, minced 1/2 Cup extra virgin olive oil 1/4 Cup fresh parsley, finely chopped 3 Dry hot red chili peppers, crushed Salt as needed How to make Italian Spaghetti:

 pasta. dry.

Cook spaghetti in the salted boiling water. Meanwhile, heat the oil in a heavy saucepan. Combine the garlic and chili peppers to it and cook till sizzling but not browned. Remove it from the fire. When the pasta is cooked al dente, take out a small cup of pasta water and drain the Transfer the pasta to the pot and add garlic, chili oil to it. Mix well on medium flame till hot, adding a little pasta water if the mixture seems Combine the parsley to it, mix properly and serve.

Chicken and Noodles Recipe Ingredients: 1/2 kg Boneless Chicken 1 Egg 3 tbsp Soy Sauce 1 pinch Ajinomoto 1 packet Noodles 2 tbsp Vinegar 2 tbsp Green Chilli Sauce 2-3 Dry Red Chillies 1 tsp Garlic, chopped 1 tsp Green Chillies, chopped 1 bowl Mixed Vegetables (carrots, spring onions, capsicum and cabbage), shredded How to make Chicken and Noodles: To begin with, boil the chicken and then cut it into long thin stripes, for more taste. Marinate the chicken pieces in a mixture of salt, black pepper, ajinomoto, egg, soy sauce and refined flour, for 1 hour. Deep fry and cut the chicken pieces into thin long strips. Heat oil in a deep pan; add chopped garlic, dry red chillies, add all shredded vegetables, salt, black pepper, green chilli sauce, ajinomoto, and soya sauce; and saute for 5 min. Now, as per instructions of noodles packet, boil cook them fully and add them to the vegetables. Toss the noodles well, so as to prevent sticking. Add green chillies and vinegar. Cook for 10 min and stir well. Serve hot

Noodle Kugel Recipe Ingredients:

 1 pkg Egg noodles 4 Eggs 1 tsp Vanilla 1/2 Cup milk 1 Stick cinnamon 1 Cup raisins 1 Stick butter 1 Large container sour cream 1 Cup sugar Sugar to taste How to make Noodle Kugel: Cook noodles till tender. Drain and leave aside. Heat butter in a skillet and add noodles. Stir and toss to coat. Combine the remaining ingredients and add to the noodles. Sprinkle with cinnamon, sugar and raisins. Bake at 350 degree F for an hour. Serve the noodle kugel. Milk Rice Recipe Ingredients: 1 cup Rice 10 cups Milk 1/2 tsp Salt How to make Milk Rice: Take a heavy vessel and boil 5-6 cups of milk. When the milk starts boiling reduce the flame and mix washed rice. Keep stirring the milk constantly on medium flame till the rice becomes soft. If the mixture thickens and the rice is not soft, add the remaining milk and again cook. When the mixture is thick and rice turns soft, remove it from the flame and add salt. Mix it properly. If rice is cold, increase the volume of milk. Milk Rice is ready now. Serve hot with sambar and coriander chutney. DANGO RECIPE!!!!!!!!! 2 different rice flours 2 kinds of rice flours are used here. The combination makes a dumpling that is chewy and bouncy but not too sticky. Joushinko or Johshinko (, sometimes spelled Jyoshinko) is made from regular Japanese rice (uruchi-mai). Shiratamako (is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. If you cant find shiramako, you can use mochiko with about 1 tablespoon of cornstarch or potato starch flour added. You can find all of these flours at a

Japanese grocery store. You might be able to find them at a health food store too, since rice flour is more popular nowadays as a gluten-free thickening agent for sauces. The hardest part of this whole recipe is finding the two rice flours. Look for them at a Japanese grocery store - a general Asian grocery store may not carry them. If you cant find joushinko and/or shiratamako or mochiko You must use rice flour. Wheat flours or other grain flours will not work! For the joushinko, substitute regular rice flour - one thats not labeled sweet or glutinous. For the shiratamako or mochiko, substitute sweet rice flour (one that is labeled sweet or glutionous), which is not actually sweet to taste like sugar; its just more sticky. You can find these rice flours at general Asian or Chinese grocery stores, as well as some health food stores. Please note that using these different rice flours will change the flavor and texture of the dango, but at least you will have dango with more or less the correct consistency. (You can even experiment with things like red rice flour instead of johshinko.) (Edited to add:) Can you use all mochiko? You could, but the dango will be of a different texture, gooey and hard to mix up. Please do try to find the non-glutinous type of rice flour to add to mochiko. I have seen both kinds sold at many Chinese grocery stores, so it should not be that hard to find if you have access to a Chinese or general Asian grocery store. Recipe: Mitarashi Dango Once you have found the rice flours, the rest is a breeze. This amount makes about 25 dumplings (5 skewers). For the dango (dumplings): 1 cup (220ml) joushinko 1/2 cup (110ml) shiratamako, or mochiko plus 1 Tbs. of cornstarch or potato starch 1 1/2 cups (265ml) or so of hot tap water (water thats hot if you put your hand in, but doesnt burn you) A pot of boiling salted water For the mitarashi sauce: 1/4 cup (55 ml) sugar 1/2 cup (105ml) water, with 1 Tbs. cornstarch or potato starch or arrowroot dissolved in it 1/8 cup (28 ml) soy sauce 1 Tbs. mirin 1/2 Tbs. rice vinegar Equipment needed: a pot for boiling the dumplings a bowl for mixing the dough the same bowl or another one to cool the dumplings a grill or grill pan a small pan to cook the sauce bamboo or wooden skewers Mix together the joushinko and the hot water. Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch. Its a very pleasant dough to handle.

Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it). Make each piece into a little round ball. It doesnt have to be perfect in shape - a little bumpiness is fine. Bring a pot of water to a boil and add salt, as you would for boiling pasta. Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface. Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar. Immediately dump the dumplings into a bowl of cold water. Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle. Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them. Here are some finished grilled dango skewers. While youre grilling the dumplings, make the mitarashi sauce. Combine all the ingredients for the sauce in a small pan and bring to a boil. Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too. Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating. Variations You may have seen these with a sweet azuki bean paste on them. I dont like them that way, but if you do, you can use this tsubuan recipe, perhaps mashing up the beans a bit more to make it smoother. The dumplings can also be eaten grilled and just brushed with soy sauce. Apparently, this is the way they were eaten until sometime in the 20th century. (Mitarashi dango as we know them now were invented in the 1930s at a dango shop in the Kansai area.) Cnd a face sushi autentice, este important s creai mai nti orez sushi autentic - este, la urma urmei, aroma de baz i textura role creai. Dei poate prea dificil s se fac aceast reet pentru prima dat, este bine n valoare de perfectionare. Se adaug aroma dulce, picant, la rulouri de sushi, iar textura lipicios este necesar s se considere role mpreun. Utilizai acest orez fiert orez sushi ori de cte ori este solicitat. Lista ingredientelor:

3 cesti de sushi sau nepreparate orez lipicios 3 cani de apa ceasca de orez oet ceasca de zahr 1 linguri de sare Directii: 1. Se spal orezul i cltii bine. 2. Locul de orez i ap ntr-un aragaz de orez i a stabilit pn la gtit. Alternativ, loc de orez i ap ntr-un mediu crati. Adu-o la fiert peste mari de energie termic, reduce la foc mic, si gatiti acoperit pn la fcut, 35 - 45 de minute. 3. ntre timp, se amestec mpreun otet de orez, zahr i sare ntr-o crati mici; gatesc la foc mediu, pn cnd zahrul sa dizolvat. Se las s se rceasc. 4. Punei orezul fiert ntr-un bol de dimensiuni mari; se toarn sosul de oet de orez peste fierbinte i se amestec. Se las s se rceasc puin nainte de a folosi in retetele de sushi. Sushi cu fructe De asemenea, cunoscut sub denumirea de "frushi," aceste rulouri sunt realizate cu fructe proaspete pentru o gustare sau desert poppable. Sticky orez fiert in lapte de cocos pentru o calitate extra moale, dulce. Experiment cu fructe de tot ce ai la ndemn n momentul copiii vor place aceste! Lista ingredientelor: 1 1 / 4 cesti de apa 1 ceasca de orez sushi, nefierte sau orez cu bobul scurt 1 / 4 can de zahr 1 / 4 ceasca de lapte de nuc de cocos lumina linguri de sare 10 felii de portocale 20 cpuni proaspete Directii: 1. Locul de ap i orez ntr-o crati mediu. Adu-o la fiert peste mari de energie termic; a reduce i se fierbe pn cnd lichidul este aproape absorbit, aproximativ 15 minute. Eliminai de la cldur i se las 10 minute. 2. Locul de orez, lapte de cocos, si sare intr-un bol mare. Se amestec bine pn la combinat, capac, si lasa restul de 15 minute. 3. Umezii minile cu ap rece i orez mpri n 20 pri egale, fasonarea fiecare ntr-o minge rotunjite. Comunicat de fiecare minge ntr-o form oval alungit, i s plaseze pe o foaie de copt cptuite. 4. Top cu felii de portocale i fructe de pdure i rece pn la serviciu.