Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta - Saimin
Famous Authors (View All Authors)
Pasta And Pastasauces - Pasta -  Saimin Post by :netlink Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1263

Click below to download : Pasta And Pastasauces - Pasta - Saimin (Format : PDF)

Pasta And Pastasauces - Pasta - Saimin

Water and salt to cook noodles
6 cups chicken, beef, or vegetable broth
2 teaspoons shoyu
8 dried opae shrimp
4 ounces dry or uncooked saimin noodles per serving Green onions, finely minced
Toppings: Meat, fish, fowl, cut in thin strips such as roast pork, char siu, ham, steak, chicken, duck, fish cake, shrimp Vegetables, rough cut such as choy sum, watercress, bok choy, mustard cabbage, Chinese cabbage


Bring one gallon of water and 2 Tablespoons of salt to a boil. Cook the noodles for 3 minutes or until tender. Do not overcook. Drain. Rinse with cold water and set aside. Blanch vegetables and rinse with cold water. Place noodles in individual bowls. Cover with choice of meats and vegetables. Bring broth to a high boil and pour over noodles and toppings. Garnish with green onions. Serves 4 to 6.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Sicilian Linguine With Eggplant Pasta And Pastasauces - Sicilian Linguine With Eggplant

Pasta And Pastasauces - Sicilian Linguine With Eggplant
1 pound linguine 2/3 cup olive oil -- divided 2 small eggplant -- cut into 1/2-inch chunks 3/4 teaspoon garlic powder 1/2 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon pepper 4 plum tomatoes -- chopped 2 tablespoons fresh parsley -- chopped In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside. In the same pot, heat the remaining oil over medium-high heat. Saute the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saute for
PREVIOUS BOOKS

Pasta And Pastasauces - Saffron Couscous With Fresh Peas And Chives Pasta And Pastasauces - Saffron Couscous With Fresh Peas And Chives

Pasta And Pastasauces - Saffron Couscous With Fresh Peas And Chives
1 (14.5 oz.) can chicken broth (low sodium) 1 1/2 cups shelled peas or frozen peas 2 tbsp. butter pinch saffron threads 1 1/4 cups couscous 1/4 cup fresh chives -- snipped Bring chicken broth to simmer in medium saucepan. Add peas and cook just unitl tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tbsp. butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT