Our cute group of ladies! We have WAY too much fun together :)
Darling Orient Hostesses with their fun Kimonos!
Our take home package!
Our wheels...
The "Orient Express"
Our cute hostesses didn't let us know where we were going, only that we would be taking a field trip about an hour away. It was a fun surprise!
Our appetizer table. Different Japanese samples...
candy-- dried seaweed, FUN stuff!
TeKarri's aunt is a professional Caterer. She taught us the art of egg roll making.
We feel like we stepped into the Orient! Beautiful and whimsical all in the same breath!
We're being taught how to make some YUMMY food!
Dipping sauces
Egg Rolls
Fun Japanese Lanterns!
Can't wait for this recipe!
Join with me in salivating....
Recipes
Yaki Soba Noodle Dish ( Lo Mein Noodles)
1 package yaki soba noodles w/ spice packet
4-6 cups chopped vegetables of your choice ie: cabbage, onion, zucchini, broccoli, bok choy, peppers, celery, carrots, bean sprouts
2 cloves garlic
1tsp fresh ginger
½ pound thinly sliced meat, seasoned with salt and pepper (optional)
2 tbls oil
½ cup chicken broth
1 tbls soy sauce
1 tbls sugar
Heat a large skillet to medium high. Add oil and meat, if using, when it is almost brown add garlic and ginger. Remove the meat from pan and add a little oil to pan if it is too dry and add the vegetables, sauté quickly. Remove from the pan and place noodles in the pan along with broth soy sauce and sugar. Cook until the noodles are soft and warmed through. Return other ingredients to the pan and add the seasoning from the noodles. Cook all together for 2-3 minutes and serve immediately.
TeKarri Hall
Asian Eggroll/Potsticker Filling
1 package eggroll skins
1lb ground meat
1 tsp salt/pepper to taste
2 tsp fresh ginger
2 ½ tsp fresh garlic
4 tbls soy sauce
3 tbls mirin (sweet rice wine)
2 tbls sugar
1 tsp sesame oil
2 tsp canola oil (if using super lean meat)
2 ½ cups minced cabbage
1 cup chopped bean sprouts
1 medium carrot shredded
5-6 green onion minced
¼ cup minced cilantro
Oil for frying
For Eggrolls
Heat large sauté pan to medium high. Place ground meat in pan and season with salt and pepper. Cook meat thoroughly and then add garlic and ginger and cook for 1 minute more. Add remaining ingredients and cook until most of the liquid is gone. Remove from heat and let cool slightly.
Have a small bowl of water ready and start rolling eggrolls. Place 2-3 tbls of filling in one corner of skin. Moisten edges and fold over tightly. Moisten outer corners and fold toward center. Moisten and fold over top corner like an envelope. Try to remove any air pockets as you roll. Heat oil to 375 and fry eggrolls 3-4 at a time until deep golden.
For Potstickers
Combine all ingredients uncooked and place rounded tsp in center of potsticker skin. Moisten edges and seal them. Heat a nonstick skillet to medium, add 1tsp oil and place 5-6 potstickers in the pan flat side down. Brown on one side, then add 1/3 cup water and quickly cover with a lid. Cook until the water is completely evaporated
Orange Chicken
Sauce:
• 2 cups of water
• ¼ cup brown sugar
• 1/3 cup orange juice
• 1/3 cup lemon juice
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 2 tbls minced fresh ginger root
• 1 tsp minced garlic
• 2 tbls chopped green onion
• ¼ tsp red pepper flakes
• 2 tbls honey
• 3-4 tbls cornstarch
• 2-3 tbls water
Chicken:
• 2 lbs boneless, skinless breasts, cut into pieces
• ½ cup all-purpose flour
• ½ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon pepper
• Oil for cooking
Directions
1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, honey, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat and cool 10 to 15 minutes.
2. Place the chicken pieces into a reseal-able plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining. Seal the bag and refrigerate at least 1 hour.
3. In another reseal-able plastic bag, mix the flour, cornstarch, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken into the skillet and brown both sides. Drain on a plate lined with paper towels and cover with aluminum foil.
5. Add the sauce to the skillet. Bring to a boil over medium-high heat. Mix together the cornstarch and water; stir into the sauce. Return to a boil and pour over chicken and toss to coat. Serve immediately.
No comments:
Post a Comment