Vegetables – Hip Hop Cookbook

Salad Rolls with Fish Sauce

David — Thu, 14 Oct 2010 00:17:39 +0000

2 tbsp fish sauce
the juice of half a lime
1 tbsp sugar
3 tbsp water
1/2 tsp sambal oelek
10 rice paper wrappers
1/2 red bell pepper, cut in thin strips
1 carrot, julienned
1/2 an english cucumber julienned
4 oz. vermicelli, cooked, cut into lengths
1 avocado, diced
8 basil leaves, thinly sliced
alfalfa sprouts

Combine the fish sauce, lime juice, water, sugar, and sambal oelek in a bowl.Â Stir well.Â Set aside for dipping at the table.
One at a time, dip the rice paper wrappers in warm water until softened.Â Lay some of each of the remaining ingredients on top.Â Roll up.Â Place on a plate, cover with plastic wrap, and continue until finished.
Serve with the sauce.

Kale and Tofu

David — Thu, 10 Dec 2009 00:38:10 +0000

1 cake medium soft tofu, drained under a weight on paper towel for 15 minutes, sliced
1 tbsp peanut oil
1 bunch kale, washed, stems removed, torn
2 tbsp soy sauce
1 tsp sugar
sea salt
1 tsp sambal oelek
1/2 tsp sesame oil

Heat the oil in a large skillet and then add the tofu, turning once until golden on both sides.Â Remove from the pan.
Add the kale and saute for 5 minutes.
Return the tofu and any liquid on the plate.
Sprinkle in the soy sauce, sugar, a little salt, the sambal oelek, and the sesame oil.
Serve.

Basil Broccoli

David — Wed, 30 Sep 2009 00:19:33 +0000

1/2 a bunch broccoli, chopped
1 tbsp butter
1 scallion, minced
1 tbsp flour
1/2 cup milk
1 tsp chicken oxo
2 tbsp fresh basil leaves, roughly chopped

Boil the broccoli in salted water for 4 minutes.Â Drain.
Heat the butter in a saucepan and then stir in the scallion.Â Saute 1 minute.
Stir in the flour and cook 1 minute.
Add the milk and stir well.Â Stir in the chicken oxo.
Add the broccoli and basil and stir.
Serve.

Super Quick Cucumber Kimchee

David — Mon, 20 Apr 2009 23:29:08 +0000

1 cucumber, peeled, sliced in long chunks
sea salt
1 tsp sugar
2 tbsp white vinegar
2 tsp sambal oelek

Sprinkle the cucumber with the salt. Let stand 10 minutes.
Squeeze out the moisture and then add the remaining ingredients. Serve.

Kimchee Pancake

David — Wed, 15 Apr 2009 00:25:22 +0000

1 cup kimchee, drained, minced
1/2 cup of the kimchee liquid
1 cup flour
2 eggs
1 scallion, minced
1/4 tsp salt
1 tbsp peanut oil
2 tbsp rice vinegar
2 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp chili flakes

Combine the kimchee, kimchee liquid, flour, eggs, scallion, and salt. Mix well.
Heat the peanut oil in a large skillet and pan fry 1/4 cup large scoops of the batter for 3 minutes per side.
Combine the vinegar, soy sauce, sesame oil, and chili flakes. Mix well.
Serve the pancakes with the sauce drizzled on top.

Broccoli Peanut Slaw

David — Thu, 05 Mar 2009 01:09:23 +0000

1/3 cup light mayonnaise
3 tbsp rice vinegar
1 tbsp olive oil
1 tbsp pickled ginger, minced
sea salt and cracked pepper
1bunch broccoli, sliced into small pieces, stem trimmed and sliced as well
1 carrot, peeled, julienned
1 scallion, minced
3 tbsp cilantro, chopped
1/4 cup salted roasted peanuts

Combine the mayo, vinegar, olive oil, and ginger. season with salt and pepper.
Stir in the broccoli, carrot, scallion, cilantro, and peanuts.
Check seasoning. Serve.

Lebanese Cabbage Salad

David — Mon, 23 Feb 2009 01:28:45 +0000

1/2 green cabbage, sliced thin
1 1/2 tbsp extra virgin olive oil
the juice of half a lemon
2 garlic cloves, minced
sea salt to taste

Combine all the ingredients. Mix well. Season to taste.

Garlicky Curly Endive

David — Fri, 30 Jan 2009 00:36:25 +0000

1 head curly endive, washed, chopped roughly 3 garlic cloves, minced 2 tbsp butter 2 tsp soy sauce 1/2 tsp sugar 2 tsp dry sherry Melt the butter in a large skillet. Saute the garlic until fragrant. Add the endive and saute 2 minutes. Add the soy sauce, sugar, and sherry and saute 30 seconds. … Continue reading

Vinegar Green Beans

David — Mon, 26 Jan 2009 01:42:57 +0000

1/2 lb green beans, trimmed
1/2 onion, peeled, left whole
3 sprigs parsley
5 garlic cloves, peeled, whole
olive oil
2 tsp white vinegar
sea salt

Combine the beans, onion, parsley, garlic, and 2 tbsp olive oil in a large pot with boiling water. Simmer for 20 minutes.
Drain.
Discard the onion and garlic.
Toss the garlic and beans with 1 tbsp olive oil. Season with salt. Sprinkle with vinegar. Serve.

Chickpea Salad

David — Mon, 26 Jan 2009 01:40:06 +0000

2 cans chickpeas, drained, rinsed
1/4 cup extra virgin olive oil
the juice of 2 lemons
2 tbsp red wine vinegar
2 scallions, minced
5 garlic cloves, minced
1 bunch parsley, minced
sea salt and cracked pepper

Combine all the ingredients. Season to taste. Chill 2 to 3 hours before serving.