Comments

• something else a little different

  CHINESE NOODLES IN PEANUT SAUCE
  Ingredients:
  1 lb or 500 grams Hakka (flat) noodles
  2 Tbsp. dark sesame oil 
  Dressing:
  6 Tbsp. peanut butter 
  1/4 cup water 
  3 Tbsp. light soya sauce 
  6 Tbsp. dark soy sauce 
  6 Tbsp. sesame paste (ground sesame seeds)
  1/2 cup dark sesame oil 
  2 Tbsp. sherry or any wine of your choice 
  4 tsp. white vinegar 
  1/4 cup honey or sugar syrup 
  4 medium cloves garlic, chopped fine 
  2 tsp. finely chopped fresh ginger 
  1/2 cup hot water   
  Garnish (all are optional, depending on your taste) 
  1 carrot, peeled, julienned 
  1/2 firm medium cucumber, peeled, seeded, and julienned 
  1/2 cup roasted peanuts, coarsely chopped 
  2 green onions, thinly sliced
  Preparation:
  Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. For dressing, combine all ingredients except hot water in a blender blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, put carrot julienne in ice water for 30 minutes. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature.
  

  Posted by Pam February 17, 2012 21:27:57

• mistake

  sorry the pancakes are in the current issue of Focus on Dalian, pg 54

  Posted by Pam February 17, 2012 21:25:41

• Pancakes

  Have you tried any of my vegetable pancake recipes yet??
  They are terribly simple!!
  Chop broccoli or cauliflower (usually I briefly steam the cauliflower first) throw together in bowl with a couple eggs bit of flour to make pancake batter consistency and whatever seasonings u like--fry as u would a pancake.
  (Check out the pancake recipes in Focus on Dalian's previous issue)

  Posted by Pam February 17, 2012 21:22:48