Friday, December 12, 2014
-2 packages of noodles
-2 cups shredded cabbage
-3 stalks celery, sliced diagonally
-1 onion, diced
-3 cloves garlic minced
-2 teaspoons freshly granted ginger
-1/4 teaspoon white pepper
-1/4 cup soy sauce
-1 tablespoon brown sugar
-2 tablespoons olive oil
1. In a small bowl, add the soy sauce, the garlic, the brown sugar, the ginger, and the white pepper. Mix and set aside.
2. In a large pot with boiling water, add the noodles. When ready drain well.
3. Heat up the oil in a large pan at a medium heat. Add the onions and the celery until tender. Add cabbage and cook for 2 more minutes.
4. Add the noddles and the mixture you did earlier. Mix well for another 2 minutes.
Thursday, November 27, 2014
1. Chop the tomatoes, the onions, the coriander, and the jalapeños.
2. Peel the avocados. Then, in a bowl mashed them.
3. Add the vegetables.
4. Add salt if needed it and mix well.
Friday, November 21, 2014
-A bag of noddles
-1/4 of an onion
-1 clove of garlic
1. In a medium pot, boil the tomatoes until they get soft.
2. When the tomatoes are ready, put them in the blender with the piece of onion and the garlic, and grind.
3. In another pot, heat up some oil and fry the noodle until they get a golden color.
4. Add the liquid to the noodle. Add salt and more water if need it, if not cover and let it boil at a medium heat.
Sunday, November 16, 2014
-Cup of rice
-2 cups of water or more
-Clove of garlic
-Piece of onion
1. Heat up some oil in a medium pan. And wash the rice.
2. Add the rice to the pan and brown it.
3. Using the blender grind the garlic and the piece of onion with one cup of water.
4. Add the garlic and onion to the rice and salt. Also, add the vegetables and the other cup of water. Cover and leave it at a medium heat until all the water is consumed.
5. After all the water is consumed, add more water if need it, if not turn off the heat.
Saturday, November 8, 2014
-Eggs(depend on how many shrimps you want to make)
1. Peel the shrimps, just leave the tail. If you like you can take out the black veins.
2. In a bowl whisk the eggs. In another bowl pour some flour with salt. Also, add some bread crumbs in another bowl.
3. Heat up the cooking oil.
4. When the oil is ready, grab a shrimp and pass it through the flour, then through the egg, and finally through the bread crumbs.
5. Fry them for about 3 or 4 minutes, until they get a golden color.
Sunday, November 2, 2014
-Small plastic cups
1. Peel and cut the mangos. It doesn't matter the size you cut them.
2. Place the pieces of mango on the blender, add a small amount of water and grind.
3. Add it to a pitcher and add more water, but not too much, it has to stay thick. Also, add sugar to your taste and stir.
4. Add the liquid and place a popsicle stick to each cup.
5. Refrigerate until it's frozen.
6. When it's frozen, take out the popsicle. In the cup, add salt, lemon, and chamoy. Put the posicle back to the cup.
Sunday, October 26, 2014
-1 can of condense milk
-1 can of evaporated milk
-1 teaspoon of vanilla extract
-1 cup of sugar
-Whisker or blender
-A bowl (only if using whisker)
-Mold (any shape)
1. Preheat the oven to 350°F.
2. Heat up a pan at medium heat.
3. When pan is heated, add the cup of sugar, mix and mix with the wooded spoon, until is melted, make sure it doesn't burn.
4. Pour the caramel into the mold you will use, spread the caramel carefully covering the mold's walls. Let it cool.
5. In the bowl or the blender, add the can of condense milk, the can of evaporated milk, the five eggs, and the vanilla extract, mix well.
6. Strain the mixture into the previous caramel mold.
7. In the flat mold, add water not too full and place the mold with the mixture. Bake for about 45 minutes.
8. After the 45 minutes, check if its ready using a toothpick.
9. When its ready, take it out and let it cool.
10. Unmold and refrigerate until time to serve it.