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Char Kway Teow (Stir-Fried Rice Noodles)
Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table.submitted by
anonymous
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Chinese: Shrimp Fried Rice
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anonymous
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Down-Home Fried Rice
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anonymous
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Dry-Fried Shrimp with Ginger
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anonymous
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Fried Dumplings with Hot Chili Sauce
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anonymous
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Fried Rice
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anonymous
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Fried Rice
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anonymous
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Fried Wild Rice with Mushrooms
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anonymous
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Fried Wontons with Orange Dipping Sauce
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anonymous
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Indonesian Fried Rice
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anonymous
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Joyce's Indonesian Fried Rice
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anonymous
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Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)
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anonymous
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Mee Krob (Thai Crisp Fried Noodles)
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anonymous
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Pad Thai Stir-Fried Rice Ribbon Noodles
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anonymous
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Salmon with Chipotle Sesame Vinaigrette and Fried Basmati Rice
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anonymous
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Last Christmas was a weird experience in itself. First of all, as a college student you get a longer Christmas break because you finish exams early....
Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
