http://blog.wenxuecity.com/blogview.php?date=200610&postID=29591
¼杯红糖（soft brown sugar）
¼杯普通面粉（all-purpose flour）
2 tablespoons黄油（butter）：将其融化
4个鸡蛋：略打散
1½杯山胡桃（pecan）
1¼杯玉米糖浆（dark or light corn syrup）
1½ teaspoon香草精（vanilla extract）
1个9吋的冰冻的“派壳”（Deep Dish Pie Crust）
[做法]
1．将红糖，面粉，黄油，玉米糖浆和鸡蛋打成均匀的蛋糊糊，再加香草精和匀。
2．将山胡桃倒入上面的蛋糊中拌匀。
3．再倒入冰冻的“派壳”中（不要将派壳化冻！）
4．放入已预热到325-350˚F的烤箱里，bake 45-50分钟，用牙签插进pie中心，拔出的牙签是干净的就说明烤好了。
5．将烤好的pie取出，晾凉即可食用。
Friday, February 26, 2010
Crispy Lamb With Cumin, Scallions and Red Chilies
1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning.
1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.
4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Yield: 4 servings.
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning.
1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.
4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Yield: 4 servings.
Thursday, February 11, 2010
Rae's secret cold noodle sauce
1 teaspoon = 1 tsp (5ml)
1 tablespoon = 1 tbsp (15ml)
1 tsp of raw or pickled red chili pepper, minced
1 tsp of minced garlic
1 tsp of minced green onion (preferably the white section only)
1 tsp of 老干妈辣豆豉酱
1 tbsp of Chinese dark vinegar
1 tbsp of soy sauce
1 tbsp of honey
2 tsp of sesame oil
Mix everything except the sesame oil together. When the sauce is well mixed, add sesame oil.
Serve 2 (will need to make more servings if it is for a party).
1 tablespoon = 1 tbsp (15ml)
1 tsp of raw or pickled red chili pepper, minced
1 tsp of minced garlic
1 tsp of minced green onion (preferably the white section only)
1 tsp of 老干妈辣豆豉酱
1 tbsp of Chinese dark vinegar
1 tbsp of soy sauce
1 tbsp of honey
2 tsp of sesame oil
Mix everything except the sesame oil together. When the sauce is well mixed, add sesame oil.
Serve 2 (will need to make more servings if it is for a party).
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