Tomorrow is National Meatball Day, and to commemorate I wanted to post something really delicious, and incredibly ironic. These meatless meatballs are both. That's right, we're going to celebrate National Meatball Day with a meat-free version that will have your guests wondering if they heard you correctly. Thanks to the magic of mushrooms, these really are amazing, and garner rave reviews from our vegetarian friends...okay, friend, but still. You can follow this link to read the original post and get the ingredient amounts. Enjoy!
Curry leaves Chilly paste (I use homemade chilly blended with galangal lemongrass onions) Curry powder 1tsp Tumeric powder 1 tsp
1. Boil the lentils in water till soft (I use pressure cooker, about 5-10 mins) 2. Fry the chilly paste, curry leaves in a little oil and add in the lentils and veggies. Add in curry powder tumeric powder and water 100ml. Cover and cook for 10-15 mins depending how soft you want the veggies to be. Serve with warm rice.
Seasonings 1 1/2 thsp oyster sauce 1/2 thsp Feng He black sauce 1/2 thsp sugar Dash of pepper 1 tbsp light soya sauce
Method 1) Remove bitter gourd seeds, cut into desired sizes (didn't blanch in hot water). 2) Heat up wok, put in ginger, garlic, then add fermented dried beans, sauté for abt 3 mins.. Lastly add pork belly. 4) After frying the pork belly, add bittergourd and fry for a while.. Then add seasoning n water. 5) Cover n cook for 40 mins, stirring constantly.
Ingredients 300g hong kong kailan 1 tbsp minced garlic 1 tbsp oyster sauce 1 tbsp shaoxing wine 1 tsp sugar Salt (to taste) Oil
Steps 1. Wash veggie, cut leaves from stems then cut them further into shreds. Dry thoroughly, preferably overnight. 2. Trim and blanch stems (till a fork can pierce through), drain and set aside. 3. Heat up oil and deep fry the leaves till crispy, be watchful as it will be fried in a very short time. Drain then sprinkle and toss the fried leaves with salt, set aside. 4. In another skillet, heat up 1 tbsp oil, fry garlic till fragrant. 5. Add blanched stems, oyster sauce, shaoxing wine and sugar, fry till sugar melts and sauce coats the stems. 6. Arrange stems and leaves on a plate to your desired design. 7. Bon appétit!
I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.
It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other "hot dips," this one actually stays hot.
If there were ever a recipe to tweak to your own tastes, it’s this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it’s presented.
I think about five minutes is perfect, but many people cook it much longer. Other than that, the hardest part of this recipe is deciding on what to drunk in this ancient dip. Anything goes, but as I mentioned in the video, some chunks of crusty bread are highly recommended. I hope you give this bagna cauda a try soon. Enjoy!
UPDATE: I'm hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised. Ingredients for 1 1/4 cup Bagna Cauda
