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Carrot-Tofu Dish Japanese cooking recipe
| Japanese
Ingredients 40 g rectangles thin fried tofu (usu, age) 2 tablespoons rice vinegar 2 teaspoons sugar 2 teaspoons sake 2 teaspoons soy sauce 1 teaspoon salt 1 tablespoon rapeseed oil 600 g carrots, cut into matchsticks 26 g sesame seeds (toasted and ground) 2 teaspoons toasted sesame oil Dir
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Tea - Winter Spice Tea
| Teas 2
Cooking receipe to make Tea - Winter Spice Tea under category Teas 2. You may find some video clips related to this receipe below.Winter Spice TeaA warming winter blend full of the right zest to keep us cozy. Spicy, festive and delicious. 1part Siberian ginseng root1 part sarsaparilla root1 part ci
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Orange Blossom Pie
| Pie s 4U
Cooking receipe to make Orange Blossom Pie under category Pie s 4U. You may find some video clips related to this receipe below.Orange Blossom Pie A delicious and refreshing dessert. Can also be made with mandarin oranges. Ingredie
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Highball Recipe
| Appetizers
Type: Highball Free Cooking Recipe - Appetizers You got to try this! Ingredients / Directions 1 fluid ounce bitters 2 fluid ounces sweet vermouth 1 twist lemon zest Place ice cubes in a highball glass. Pour bitters and vermouth over the cubesand stir. Garnish with a twist of lemon.
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Cooking receipe to make Scallops With Mixed Vegetables under category Cyber Kuali. You may find some video clips related to this receipe below.
Scallops With Mixed Vegetables
By Amy Beh
300g fresh scallops
1 small carrot, cut into desired shapes
250g cauliflower
150g sweet snow peas, cleaned
1 small red pepper, cut into slanting slices
2cm knob young ginger, thinly sliced
2 cloves garlic, finely chopped
2 tbsp oil
Sauce ingredients (combined)
1/2 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
1/4 tsp pepper
1 tsp Shao Hsing Hua Tiau wine
1 tsp oyster sauce
1/2 tsp sesame oil
1/3 tbsp fresh chicken stock
1 tsp corn flour
BLANCH cauliflower and carrot in boiling water for 1-1 1/2 minutes, then drain. Heat oil in a wok until hot. Lightly
brown garlic. Add in ginger and toss briefly.
Put in red pepper, sweet snow peas, scallops and all the blanched vegetables. Toss briefly and stir-fry for 30
seconds to 1 minute.
Add sauce ingredients and toss ingredients quickly until sauce thickens. Transfer to serving dish and serve hot.
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