Tuesday, September 27, 2016

Rice Vermicelli/Rice Noodle Pancake




Rice Vermicelli/Rice Noodle Pancake

Rice vermicelli pancake is filling and yummy breakfast.This recipe is inspired from the crispy Asian style rice noodle pancakes. This is a sweet version with plantain, dates and eggs. You can also make a savory version as per your taste. Try this you will surely love it.

Ingredients
Dried rice noodles- 5 oz.
Sweet ripe plantain- 2 small chopped
Eggs-2
Milk- 1/3 cup
Chopped dates- 1/3 cup
Chopped nuts- 1/4 cup
Sugar to taste
Cardamom powder- 1/3 tsp
Salt- a pinch
Butter


Soak dry rice noodles in hot water for 10 minutes. When soft drain into a colander and set aside. When all the water drains off break into smaller pieces.
In a separate bowl beat eggs, milk, sugar and cardamon powder. Add rice noodles, chopped plantains, chopped dates and nut and mix well.
Heat pan and lightly grease with butter. Take ladle full of the rice  noodle mixture and place on hot griddle. With the back of the spoon press lightly to form a disc. Cook on one side for three minutes or till golden brown and flip to the other side and cook. Serve with coconut sauce flavored with cardamom.


Try this,
Hope you will all enjoy!

Monday, September 19, 2016

Baby Scallop Ginger Stir Fry




Baby Scallop Ginger Stir Fry

Scallops Stir fry is tasty and it cooks fast. It is a star when it comes to quick fix meals. This is the first time I cooked scallops and I am already in love with this sea food delicacy. The recipe is adapted from here.  It has a mild sweet flavor with a soft buttery texture. Scallops can be pan roasted and the flavor is enhanced with ginger,soy sauce and  oyster sauce, along with the crunch of walnuts. Try this you will surely love it.

Ingredients
Scallops- 1/2 lb
Onion- 1 medium
spring onions- 1/3 cup
Walnuts- 1/3 cup
Chopped ginger- 2 inch thick
Oyster sauce- 1 tsp
Soy sauce- 1 1/2 tbs
Sugar- 1/3 tsp
Dried red chilly flakes- 1/2 tsp(optional)
Vegetable oil- 1 tbs
salt and pepper to taste



Toast walnuts in a large skillet over medium flame. Toast for 2-3 minutes and set aside.

Wash and pat dry the scallops and add a pinch of salt and pepper and mix.

Heat oil in the pan, saute chopped ginger for a few seconds and add scallops. Fry the scallops two minutes on each side. When one side turns slightly golden turn to the other side and fry. Drain from the oil and set aside.

In the same pan sautechopped onions, when it becomes translucent add dry chilly flakes, toasted walnuts, spring onions, fried scallops, oyster sauce, soy sauce and sugar. Mix well and stir fry in high flames for one minute and switch off the flame.


Try this,
Hope you will all enjoy!

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