Tabouli

Posted on September 24, 2010 by mama huang

Ingredients
1 [C] couscous
1 [C] boiling water
1/4 [C] olive oil
1/3 [C] lemon juice
1 [t] salt
1/4 [t] garlic powder
1/2 [t] oregano leaves
dash of cayenne pepper
1/4 [C] green onions, chopped
1 bunch of fresh parsley
1 large tomato, chopped
1 large cucumber, chopped
1/2 can of 8 oz olives, sliced

  • In a medium bowl, pour boiling water over the couscous
  • Cover and let sit for 1/2 hour
  • In a big bowl, combine green onions, parsley, tomato, cucumber and olives
  • Drain the couscous and add to vegetables
  • Add all the other ingredients and stir well
  • Refrigerate several hours before serving
Posted in Couscous, Cucumber, Garlic, Lemon juice, Olive oil, Onions, Parsley, Tomato | Leave a comment

Swan Choo’s Bourbon Sweet Potatoes

Posted on September 24, 2010 by mama huang

Ingredients
6 medium-sized sweet potatoes (about 4 lbs)
1/2 [c] butter or margarine, melted
1/2 [c] firmly packed brown sugar
1/3 [c] orange
1/4 [c] bourbon
1/2 [tsp] salt
1/2 [tsp] pumpkin spice
1/2 [c] chopped pecans
Miniature marshmallows (optional)

  • Cook sweet potatoes in boiling water for 25 to 30 min, or until tender
  • Drain
  • Peel potatoes, and mash pulp
  • Combine potatoes, butter, brown sugar, juice, bourbon, salt, and pie spice — mixing well
  • Spoon mixture into a lightly greased 1 1/2 quart baking dish
  • Sprinkle chopped pecans on top
  • Bake at 375 degrees for 45 min
  • Remove from the oven. Turn oven up to 400 deg
  • If desired, top with miniature marshmallows and bake until marshmallows are lightly brown, about 10-15 min
Posted in Bourbon, Marshmallow, Nuts, Orange, pecans, Sweet potato | Leave a comment

Shrimp with Lobster Sauce

Posted on September 21, 2010 by mama huang

Ingredients
1 lb raw shrimp
4 [T] vegetable oil
1 [T] Chinese cooking wine
2 [t] fermented black bean, chopped
1 [t] garlic, finely chopped
2 t finely chopped ginger
1 [T] soy sauce
1/4 [t] sugar
1 scallion, chopped
1/4 [t] salt
1/8 [t] ground pepper
1 [C] water
2 [T] cornstarch dissolved into 3 [T] water
2 eggs, lightly beaten

  • Add wine to the shrimp and set aside
  • Combine the soy sauce, salt, sugar, pepper, scallion and water in a bowl
  • Have the cornstarch and eggs prepared
  • Heat 2 [T] of oil, on high, in a wok. Drop in shrimp and stir fry 1 min or until shrimp is pink
  • Remove, add 2 [T] of oil to wok and stir fry the garlic, black bean and ginger, until fragrant but not burnt
  • Add the mixture in the bowl and bring to a boil
  • Add the shrimp, and when the liquid comes to a boil again, stir the cornstarch and add it to the pan and stir
  • When the sauce has thickened and become clear, add the eggs and stir contents gently
  • Transfer to a platter and serve immediately
Posted in Black bean, Eggs, Garlic, Scallion, Shrimp | Leave a comment