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- Noodles with lamb -Chinese food and natural health for September 02 2014
Noodles with lamb -Chinese food and natural health for September 02 2014
Noodles with lamb
Ingredients for noodles with lamb/ 6 people
1 kg boneless lamb shoulderof
500g udon noodles
3cloves of garlic
150g pet sai
2shallots
2tablespoons of peanut butter
1tablespoon soy sauce
1handful of roasted peanuts kind coarsely chopped
3green onions, chopped
Sunfloweroil
Forthe marinade:
2heaping tablespoons of Hoi Sin sauce
2tablespoons rice wine Shiaoxing (or sherry vinegar)
2tablespoons sesame oil coffee
1teaspoon honey forest
1tablespoon soy sauce
½teaspoon ground black pepper
achievement
Difficultyeasy
Preparation30 mins
Baking16 mn
Rest2 h
Totaltime 2 h 46 min
PREPARATION noodles with lamb
1Expand the meat into cubes of size pieces, taking care to remove the excessfat. Peel and crush the garlic. In a large bowl, place the meat, add thecrushed garlic and all the marinade ingredients. Mix well, cover with plasticwrap and place in the fridge for 2-3 hours.
2Cook the udon noodles with 1 tablespoon oil in a large coffee volume of boilingwater for 8 minutes. Drain and set aside.
3Detail sheets pet sai into small strips and blanch for 5 minutes in a pot ofboiling water, drain and set aside. Peel the shallots and slice them thinly.
4 In a wok, heat 2tablespoons of oil and fry the shallots until they begin to melt, then removethe meat with the marinade and stir-fry over high heat for 3 minutes. Then stirthe peanut paste, stir to melt and 2 minutes add the chopped sai pet. Continueto cook over high heat, stirring, for 2 minutes. Add the noodles and soy sauceto the wok, stir well, and finish cooking after 2 minutes.
Finally
Servehot with a sprinkling of peanuts and green onions.
Ingredientsfor BerrySoup (Sioux) Recipe
1-1/2 l Chuck steak; 1 thick
Bonedand trimed; of excess
-fat
Oroptional buffalo
3tb Peanut oil
1md White onion; peeled and
-sliced
2 c Beef stock
1 c Fresh blackberries
1tb Light honey
Salt;to taste
Berry Soup (Sioux)Preparation
Broilor grill the meat until browned on both sides, allow to cool. In a Dutch oven,heat the oil and brown the onions. Cut the meat into bite-sized pieces and addto the pot. Add the blackberries and enough beef stock to barely cover themeat. Stir in the honey and simmer the meat, covered, until it is very tender,about 1 hour. If the berries are too tart, add honey to taste, add salt andserve in bowls.
Ingredients for Coco-Carmel Toast Recipe
-CYGNUS, HCPM52C & C.MINEAH
2 tb Brown sugar
2 tb Flaked coconut
1 tb Soft butter or margarine
4 sl White, whole wheat, or
-raisin bread
Coco-Carmel Toast Preparation
1. Heat oven to 325 degrees. 2. Mix brown sugar, flaked coconut, and soft butter in bowl. 3. Toast slices of bread. Spread with the brown sugar mixture. Place on ungreased cookie sheet. 4. Bake in 325 degree oven for 10 minutes.