Drunken Noodles
Drunken Noodles (Pad Ki Mow)
2 Tbspvegetable oil
1 clove garlic (minced)
2 small red or green chiles
4 ounces Sen Yai noodles (broad flat rice noodles)
1 small onion, diced
1 medium tomato, diced
4 kaffir lime leaves
6 sweet basil leaves
1 tps dark soy sauce
2 Tbsplight soy sauce
1/2 tps granulated sugar
1 small sweet red or green pepper, diced
In a wok or skillet, heat the oil until a light haze appears
Add the garlic & chiles, & fry until the garlic is golden brown
Add the noodles, stir; add the remaining ingredients & stir well until the peppers begin to cook but are still al dente
Turn onto a platter & serve
Makes 2 servings
Almond Custard With Litchis
Almond Custard with Litchis (Hsing-Jen-Tou-Fu
Pizzelle
Pizzelle (Italian Waffle)
6 eggs
1 1/2 cups granulated sugar
1 cup margarine, melted
2 tablespoons vanilla or anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
Beat the eggs and sugar together until light and smooth
Add the margarine and vanilla or anise extract
Sift in the flour and baking powder and mix until smooth
Place pizzelle iron on top of a gas flame at medium heat
Put a tablespoon or so of batter on the hot iron and turn two or three times over the stove until the pizzelle is brown
Remove from the iron and roll on a wooden cone
Fill with sweet ricotta cheese made by sweetening 1 cup Ricotta with 1/4 cup confectioners’ sugar
Or you can serve them flat with confectioners’ sugar on top