|Culinary Jottings for Madras|
Facsimile of an 1885 title intended for the British in India. Not only are the recipes clear and still useful today as well as being a clear refle...
1 - 10 of 15 for somen sauce
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Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until ...
Lay lettuce on ... bowl. Then lay somen on top of ... and refrigerate. Pour sauce over salad just ... and refrigerate before pouring over salad. Serves 8.
Combine all ingredients ... thick lengthwise. Cut Somen 3-4 inch long ... seconds. Put umeboshi into batter mix and fry same as Natto. Makes 4 servings.
In a large ... bowls. Garnish soup with slices of fish cake, pork and scallions, dividing these ingredients evenly between the bowls. Serve with soy sauce.
Lay somen in 9 x ... Garnish with lettuce, kamaboko, char siu, green onion and ham. Mix ingredients for sauce in a bottle and shake well. Pour over salad.
Boil somen and drain water ... sake, salt, soy sauce; add thickener ... or chopped scallion and sprinkle black pepper at your likening. Makes 4 servings.
Boil somen, rinse and ... vinegar and soy sauce in a jar ... and let stand for 1/2 hour before serving. Extra sauce may be made and served with the somen.
Boil Somen noodles, chop ham. ... Kamaboko, ham, and eggs. Mix sauce ingredients in a bottle; ... and pour over the Somen mixture. Chill and serve cold.
Blend sauce of first 6 ... Stir in sauce and chill. This dish is better if it is prepared a day in advance and stored covered in the refrigerator overnight.
Cook noodles in ... toss all ingredients well. Mix sauce ingredients in a bowl, stir until sugar dissolves, pour over salad just before serving. Serves 6.
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