This a healthy dish that can be served at room temperature which makes it great when serving for a crowd. Notice that it is sized for 24 servings. You can reduce by 1/3 if making for a family or as a pot-luck contribution. This recipe was adapted from the cookbook Moosewood Restaurant Cooks for a Crowd.
Preparation and Cooking Time: 1 hour
Star anise (optional)
Basil, fresh, minced
Cilantro, fresh, mince
Ginger root, fresh, grated
Garlic, pressed or fine mince
8 med. cloves or 2 Tbsp.
Lime juice, fresh
Coconut milk, unsweetened
Sesame oil, dark
Scallions, green and white parts, chopped (optional)
Pick a combination of vegetables to total 1 1/2 gallons
Red, Orange or Yellow peppers, thinly sliced
Snow or snap peas, stemmed
Peanuts, roasted, coarsely chopped
Cilantro, fresh, chopped
1 1/2 cups
Mung bean sprouts
To prepare the seasoned tofu, begin by pressing the tofu by placing the cakes between two plates or baking sheets and balancing a weight (e.g., a heavy book or a stack of plates) on top of the plate for at least 20 minutes. Drain. Pressing excess water from tofu allows it to absorb flavorings more intensely. Then cut each pressed cake in half, horizontally, to yield 2 slices per cake. Arrange the tofu in a single layer in a baking pan. Whisk together the remaining ingredients and pour over the tofu. Bake at 350 for 1 hour, turning the tofu once after 30 minutes. Refrigerated seasoned tofu will keep for up to 5 days so this can be prepared ahead of time.
Cook the linguine until al dente. Drain and toss with 3-4 Tbsp. of vegetable or dark sesame oil to keep the pasta from sticking together. Chill well.
Whisk together the sauce ingredients and set aside.
Blanch vegetables until barely tender. Plunge each vegetable immediately into cold water and drain.
Combine the noodles, sauce, and vegetables. Refrigerate until cool and serve promptly to prevent the noodles from overly absorbing the seasonings and diluting the flavor. Adjust seasonings if necessary. Garnish each plate with one or more of the optional toppings.
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This is a slightly westernized version of a classic Indonesian dish which I grew up on! It is a great family dish and can be easily improvised upon with ingredients that you have. The addition of a little bacon is an optional fun twist. The recipe is also great served vegetarian by substituting tempeh for the chicken and adding extra oil when frying up the protein. The ketchup is the secret ingredient which gives the dish its red tint and distinguishes Indonesian fried rice from other countries’ versions of the dish. In Indonesia, this dish would typically be served with a fried egg but we have chosen to top it with egg strips which is a more typical Chinese topping. Have fun and enjoy! – Max Edleson, Long Table Farm
3 tbs. Vegetable oil
3 eggs (optional)
6 cups cooked and cooled White Rice
2 Chicken Breasts or 1 package Tempeh, cut into stir-fry chunks
Marinate chicken (or other protein) by cutting up into stir-fry chunks or strips and mixing with 1 tsp. of ginger, 1 tsp. Of garlic, 1 tsp. Sesame oil, 1 tsp. Soy Sauce. You can either marinate for a short time by beginning the recipe prep with this step or marinate several hours or even the day before.
Crack and scramble the eggs and add salt to taste. Heat large flat non-stick pan, add oil and let heat up and then add egg. Once the egg has cooked through on one side, flip the egg. Carefully remove from pan, let cool and then cut into strips.
Prepare the rest of the ingredients so they are all ready (mise-en-place!). Heat pan (wok, skillet, cast iron) until hot, near but before smoking point, and then add oil. Getting the pan and then the oil very hot is one of the secrets of stir-fy! Start with the bacon, if using it. Add onion. Add salt. Once showing signs of translucence (1-2 minutes), add garlic and ginger and continue to stir ingredients as they cook for about one minute. Add grated carrot and shredded cabbage. Continue to stir-fry. When the vegetables are just beginning to soften (~3-4 minutes), add the rice, making sure to continue to mix all the ingredients with the spatula. As you feel the rice heating up and approaching serving temperature, add the ketchup and finally the soy sauce. Add any additional salt to taste.
Serve wok family style or plate and add egg strips and any other garnishes on top.
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