GINGER SCALLION SAUCE (姜葱酱) | MADE WITH LAU
Learn how to make a really easy & addictive topping that pairs well with everything!
Provided by Made With Lau
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 5
Steps:
- We'll start by mincing our green onions and ginger.
- We'll heat up our wok on high heat and add corn oil.
- We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
SCALLION PANCAKES WITH GINGER DIPPING SAUCE RECIPE | MING ...
Provided by Ming Tsai
Categories appetizer
Total Time 1 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
- On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
- Combine all ingredients.
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- Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.
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- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
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Reviews 4.8
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Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400�F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165�F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
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Reviews 4
Total Time 15 minutes
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Reviews 4
Total Time 15 minutes
- Serve chicken with lime wedges, for squeezing on top.
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You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
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Calories 233 per serving
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Reviews 5
Total Time 30 minutes
Cuisine japanese
Calories 233 per serving
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
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From cooking.nytimes.com
Reviews 5
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Reviews 5
Total Time 13 hours
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Calories 1115 per serving
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