Posted by: Thursday on: August 30, 2008
Both found in the What’s Cooking Indian cookbook, which is an amazing basic Indian recipe book. The two recipes are seperate, but worked very well together. Simply fry up some papadams to soak up the curry sauce. The most surprising thing was how well Trader Joes Chenin Blanc worked with it. Despite being 13.7%, it [...]
Posted by: Thursday on: August 21, 2008
9 cups dashi
rice vinegar
soy sauce
garlic powder
shredded ginger
cornstarch
1 lb mushrooms, sliced
1/2 lb celery, sliced thin
1 lb shrimp
1 block firm tofu, diced
1 bunch of green onions
2 tsp dried seaweed
3 eggs
If you’re using dashi in a sachet, make sure and steep for about 20 minutes or so to get the flavor out. Leave the sachet in, then add [...]
