Cantonese Fried Noodles

This table and its older two counterparts really love Asian foods. I love them because they are usually super easy to make, Moo Shu Porken AKA Chinese Pancakes aside, and are usually loaded in vegetables. Soups, stir fry, potstickers, noodles, rice. They are all good. Potstickers are cooked almost monthly, stir fry weekly, and lo mein no longer requires a recipe. When Cantonese Fried Noodles appeared onto the food feed last week it was immediately added to the menu. That is, of course, if bean sprouts could be found. Never has this table had a dish with fried noodles and I super excited to try something different.

Modifications Made:

Dark soy sauce cannot be found locally and was substituted with tamari instead. Shoaxing rice wine was substituted with mirin and quarter teaspoon of sugar was omitted as mirin is already sweet. White pepper was replaced with black pepper. Green onions replaced scallions. While a wok is owned has been used enough times it has a beautiful patina to it, currently it resides in storage. Therefore, a large cast iron skillet was used instead of a wok.

Scaled for Likability: Great

Well, it could have been great if I hadn't had to use excess oil to keep the noodles from sticking to the skillet. If one could over look the oily reside of the noodles and just focus on the texture and flavor, then the dish was wonderful. Simply noodles, green onions, and bean sprouts with soy sauce and sesame oil would have been just as wonderful as was this version with the extra heat was from the pepper and the sweet from the mirin. The crunch of the noodles, the crunch of the bean sprout, the sweet of the mirin to the salt of soy. Delish.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

Search This Blog