Wednesday, January 19, 2011

Yakisoba

Yakisoba is another one of those foods that I never had until I went to Japan.  It was also one of few foods that I was able to get to be vegetarian!  Usually there is beef in it, but it's very easy to leave out.  It was well known in many restaurants and especially during festivals.  You can usually find this on restaurant menus in America, too.  On Friday, I was invited into a third grade classroom to do a presentation about Japan.  As a thank you gift, the class gave me a little cookbook.  In it was yakisoba.  Although it doesn't taste exactly like that of Japan, it's still super good!

Ingredients:
  • 8 oz. soba or ramen noodles
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 bunch green onions, minced
  • 1 cup bean sprouts
  • 1 teaspoon grated ginger
  • 2 cups green cabbage leaves, chopped
Method:
  1.  Cook the noodles according to the package directions.
  2. Drain the cooked noodles
  3. Combine the soy sauce and sugar in a saucepan.  Cook on low heat until the sugar dissolves, stirring constantly.
  4. Put the oil in a deep frying pan or wok.  Heat over medium heat.
  5. Add the green onions, bean sprouts, ginger  and cabbage to the pan.  Stir fry for one minute.
  6. Add the noodles and soy sauce mixture.  Stir-fry for one minute.
  7. Turn off the heat.  Cover the pot and let it sit for two minutes.
Serves 2 

Tuesday, January 18, 2011

Sri Lankan Red Lentil Curry

One of the perks of my job is getting recipes from my students.  This recipe came from a student who I have had over several times for dinner.  This is his mom's recipe!  It's not too spicy and has amazing flavor.

Ingredients:
  • 1 cup red lentils
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 2 green chilies cut into small pieces
  • 1/2 medium sized onion, chopped
  • 2 cups of coconut milk (1 can)
  • 1 teaspoon minced garlic 
  • 1 vegetarian bouillon cube
  • 1 tablespoon vegetable or olive oil
  • Sticky rice (make enough for yourself)
Method:
  1. Make lentils per instruction on package, taking care not to burn the ones on the bottom 
  2. Meanwhile, caramelize onions in oil until soft
  3. When lentils and onions are done, add all ingredients together
  4. Cook covered for about 10-15 minutes until the curry becomes a little thicker (not too runny from the coconut milk)
  5. Serve over rice
This amount makes approximately 2-4 servings.

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