Thursday 30 January 2003

International Recipes

------------------------------------------------------------

Hello ,


This is Nucha Aquino from Thailand/Philippines.  
Welcome to our Small World. We are sending this 
ezine to 2500 readers today.


We publish weekdays. The schedule is roughly like this:
 > Monday - Culture Shock
 > Tuesday - Traveller's Insights
 > Wednesday - Tales/Legends or Current Issues
 > Thursday - International Recipes
 > Friday - Q&A and Miscellaneous Talks

and, occasionally, a weekly paid solo advertisement on Saturdays.

Any comment is welcome. Please write to me

Kong Hei Fat Choi!  Chinese New Year promo ends 1 February!

Now our subscribers can order advertising in Global eBiz 
Tips or Small-World Ezine and get a 20% rebate with your 
next ClickBank check. Just use this link... 
http://hop.clickbank.net/?xxxx/elaguna (Do not forget to 
replace the xxxx with your ClickBank Nickname. If you do not 
have a Nickname, you can get it free here  


Chinese do not cut their noodles. Eat long noodle and you 
will have as long life. Orange is the most eaten fruit 
during this time because the Chinese name of orange sounds
the same as the word lucky (kik).

Round things such as other fruits and dumplings are also
served on the table so that family members get along (round
= no end).

Thank you our sponsor EthnicGrocers for today's noodle 
and dumpling recipes. Visit their web site for more recipes
or ingredients at EthnicGrocers.

Your Banner or 8-line ad here for $10. Order here.

 

Spicy Noodle Salad


Ingredients: 

1 tablespoon Peanut Oil 
2 tablespoons Chile garlic sauce 
2 tablespoons Rice vinegar 
3/4 teaspoon Ginger, minced 
1 teaspoon Sugar 
1 teaspoon Sesame oil 
2 cups Vermicelli noodles, softened in warm water 
1/2 cup Mung beans sprouts 
1/2 cup Scallions, sliced thin 
1/4 cup Water chestnuts, drained and sliced thin 
1/2 cup Carrots, shredded 
1 tablespoon Cilantro, fresh, chopped, for garnish 
Peanuts, chopped, for garnish 


Instructions:

Combine peanut oil, chile garlic sauce, rice vinegar, soy 
sauce, ginger, sugar, and sesame oil, and mix well. Let the 
dressing sit at room temperature for 1 hour. 

Place the noodles in a large bowl or platter and top with 
mung bean sprouts, scallions, water chestnuts, and carrots. 

Pour the sauce over the salad, toss gently, garnish with 
cilantro and peanuts and serve. 



Pork Dumplings


Ingredients: 

1/4 pound Pork shoulder, lean, coarsely ground 
2 teaspoons Rice wine 
2 teaspoons Cornstarch 
3/4 teaspoon Salt 
1 tablespoon Vegetable oil 
1 tablespoon Garlic, minced 
1 tablespoon Ginger, minced 
1/4 cup Bamboo shoots, finely chopped 
1 tablespoon Scallion, sliced fine 
1 teaspoon Soy sauce 
1 teaspoon Oyster sauce 
2 tablespoons Sesame oil 
1/4 teaspoon Black pepper 
1/2 teaspoon Sugar 
1/3 cup Water 
Round dumpling skins, as needed 
Peanut oil, for frying 
Soy sauce, for dipping 


Instructions:

To make the filling, mix pork with rice wine, 1½ teaspoons 
of the cornstarch, and ¼ teaspoon salt. Heat vegetable oil 
in a wok or skillet and stir-fry pork mixture until color 
changes. Remove and drain. Reheat oil and stir-fry garlic, 
ginger, bamboo shoots, and scallion until fragrant. 

Mix soy sauce, oyster sauce, sesame oil, remaining salt, 
pepper, sugar, the remaining cornstarch, and water. Add to 
the bamboo shoot-onion mixture. Bring to a boil, stirring 
constantly. Add the pork mixture; stir together, then remove 
from heat. Let cool. 

Place a portion of the filling in the center of the dough 
circle, moisten edges with a dab of water, fold in half, and 
pinch edges to seal. Repeat. 

Heat 2 inches of peanut oil in a large wok or saucepan until 
350° to 375°F. Deep-fry half the dumplings until they rise 
to the surface and are golden brown, 4 to 5 minutes. Remove, 
drain, and repeat procedure for remaining dumplings. 

Serve dumplings hot with soy sauce for dipping.

Subscriber's Ad:


Hello,
I would like to tell you all about a Christian website. 
It is http://www.christianwelcome.com.
It has lots of links.
Check it out,
Tim 

ARE YOU IMPRESSED WITH THIS EZINE ???

Please Vote for Us Here

Affiliate with us, and get 800 ad impressions for every 
subscriber you refer. Sign up here.

The Purpose of this Publication is purely ENTERTAINMENT. Please

re-check all the information before using it anywhere seriously.

I run articles and ads in "good-faith" and will not be 
responsible for the accuracy of any aside from the ones of my 
own, which I believe they are true by the time I publish them. 

And anything under title "Joke" is fictious.

And of course, your email and all information given to us is 
not being shared to any third party. Our Privacy Policy is to 
be seen here: Privacy Policy

To Subscribe: Click Here

To Send Stories: Click Here

To send questions for Q&A: Click Here

I guess this is it for today. Tell me if you like the ezine
or what else you'd like to read about. 


See you again in our next issue, .

It's nice to have you along.

Nucha Aquino

Editor/Publisher

We are being read in these countries.

Advertise With Us

Home