*I know, I know, the pinto bean burgers don’t have exact proportions. This is one of those recipes that I created as I went along, tasting and adjusting as I liked. That’s the fun thing about veggie burgers- you can make them up as you go along, just making sure they will shape into a croquette at the end of your kitchen witchery. Enjoy- and tell me all about your version!

Question of the day:
What is your favorite gluten-free breading, either homemade or purchased? Tell me in the comments!

Baked GF Onion Rings Side Dish  Vegetables  American

Ingredients *3/4 cup GF Glutino Original OR Cheese flavored crackers (or substitute) *1 1/4 cup GF Rice Chex (check the box) or similar unsweetened GF cereal 1 large onion (cut into wide 1/2 inch rings and separated) 3 tbsp. white rice flour 1 tbsp. potato starch 1/4 tsp paprika or cayenne pepper 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup buttermilk 1 large egg 1/4 cup fine brown rice flour Directions Preheat oven to 450 degrees and place large NOT oiled cookie sheet or baking tin in oven. Grind Glutino Crackers and Rice Chex in your food processor until you have smooth, even crumbs a similar texture to coarse corn meal. Whisk together your white rice flour, potato starch and spices with buttermilk and the egg in a medium bowl. Put the onion in a plastic bag with the brown rice flour and shake until onion slices are coated with flour. Bring over your buttermilk mixture and shake the ground cracker and cereal onto a flat plate. Dip the floured rings into the white rice flour-buttermilk batter and then place each ring in the ground cracker-cereal mixture, covering both sides. Try not to get extra liquid into the cracker meal. Take the hot pan out of the oven and baste it with a small amount of your favorite oil OR use a nonstick cooking spray. Place each coated onion ring (flour, batter, cracker meal) on the cooking sheet not touching each other and place in preheated oven. Bake for eight minutes and then turn and put back in the oven for 5 to 8 more minutes, checking after five minutes. Take out of oven and enjoy with ketchup or plain. Yummy! Notes DH loved these more than those made with a conventional breading mix. In fact, we both thought they were delicious and WILL be making these again- soon. Amount of chex and glutino crackers is approximate. Use more chex than glutino, but cut down proportions to suit your taste and cracker supply.

Rating:  9 Original Source:  Inspired by Cooking for Engineer’s take on Cook’s Country recipe, but made gluten-free by ME. Do not replicate anywhere without my permisison. Recipe ID:  1284 Added:  August 22, 2008 Last Modified:  August 26, 2008

This week the Gluten-Free Menu Swap is hosted by Fresh Ginger, and the theme ingredient is EGGPLANT. In honor of that ingredient, I decided to share my recipe for baba ganoush for this week’s dressing (or sauce) of the week. Looking for more menu ideas? Org Junkie hosts a wonderful Meal Plan Monday event.

Monday: Mexican
Cheesy Arepas
Refried Beans
Pico de Gallo

Tuesday: American
GF Baked Onion Rings (recipe coming SOON!)
Cream of Tomato Soup (dairy-free)
Spinach polenta bites

Thursday: South Indian
Mango Lassi
Dosa Indian Crepes with Masala Potato Filling
Coconut Chutney

Friday-Monday: Road Trip to Portland and Seattle!
Happy Labor Day Weekend!

This week I posted two recipes for baked samosas- one vegan, allergen-free recipe, and another based on Chebe all-purpose baking mix (with eggs and dairy)

I also reviewed a new artisan’s gluten-free, dairy-free pizza crust by Rustic Crust. (Yum!)

This month I’m hosting Adopt a Gluten-Free Blogger so make sure to adopt your very own blogger and post in the comments!

As I mentioned, this week the “dressing” of the week is a dip of the week- baba ganoush, made with this week’s eggplant theme ingredient. I hope you enjoy it as much as we did!

Baba Ganoush Sauces & Condiments  Vegetables  Middle Eastern

Ingredients 2 short eggplant or 1 large eggplant 4 garlic cloves, still in skin 1 1/2 tsp coriander 1 1/2 tsp ground cumin 2 or 3 tbsp. tahini sesame paste juice of one small lemon OR 3/4 of the juice of a medium lemon 3 tbsp. high quality olive oil 1/2 tsp paprika (smoked if possible) 6 kalamata olives, chopped generous amount of salt freshly ground pepper fresh cilantro for garnish Directions Roast the eggplant in a 400 degree oven for 30 minutes and then toss in your unpeeled garlic cloves with it, letting them both bake for another 15 minutes. Take out the garlic and check the eggplant. you want it to be nice and tender. If it isn’t tender yet, toss it back in the oven for another 15 minutes. Keep checking for doneness. When the eggplant is soft to the touch, remove it from the oven and peel the skin from it. Put in a food processor with the roasted garlic (peeled), spices, tahini, lemon juice and olive oil. Blend until creamy and then add your olives and any additional spices. Blend again, taste, and add any extra salt or pepper to taste. Place in serving dish and garnish with chopped cilantro. Drizzle a little extra olive oil on top and add a little dash of kosher salt if you have it.

Rating:  8 Original Source:  Inspired by the gluten, wheat, and dairy free cookbook AND the gluten-free menu swap. Please do not replicate anywhere without my permission. Recipe ID:  1283 Added:  August 19, 2008 Last Modified:  August 24, 2008

I’ve really enjoyed the chance to make some of my fellow GF bloggers’ delightful recipes. So far I’ve made Pig in the Kitchen’s veggie burgers and rolls, Naomi’s pita bread, Kate’s sandwich wrap, Accidental Veg Naomi’s french bread and zucchini, and Karina’s Vegan Mac N’ Cheese, and I enjoyed each and every dish. If you haven’t participated before in our event, there’s no time like the present.

To participate, please sign up in the comments with your name (or pen name), the name of your blog, and the name and blog name of your adopted blogger! Then just write a post about your adopted blogger between August 25 - Sep 8, having tried one of their recipes and blogged about it. Please follow your chosen blogger’s recipe as printed, making only minor changes for reasons of allergy or veg/non-veg diet. . I think it’s probably best to just link to your adopted blogger’s recipe rather than posting it in your blog. Don’t forget to link back to this blog event in your post, and after you post, EMAIL Me at seamaiden399[at]gmail[dot]com with the URL for your post and an attached PHOTO that you took of the food (very important if you want to be included in the round up!) Here’s my proposed adoption for this month, to start the ball rolling.

I’m Seamaiden, at the Book of Yum, and I’d like to “adopt” La Tartine Gourmand this month because… her food styling makes me swoon and I’m dying to try one of her tasty and beautiful gluten-free tart recipes!

Now I’ve “adopted” La Tartine Gourmand for this month, and so other bloggers *sniff* can’t “adopt” her THIS MONTH. (But next month her blog is fair game!) I will write a post sometime in the next two weeks (Deadline: Sep about her blog, and a recipe that I tried recently.

I’ll keep a running list of bloggers that have been adopted at the bottom of this list. If we get repeats, the blogger who posted their claim earliest “gets” the blogger, and I’ll contact any bloggers who need to pick a new blog. (This is so we can discover the maximum number of GF bloggers and recipes!)

Once you adopt a blogger, you have until the event end date (2 weeks from opening of event- this month until Sep 8th to try a recipe and blog about blogger and their recipe.

*To be eligible, your blogger must either be a gluten-free blogger OR consistently blog gluten-free recipes with a gluten-free tag for recipes that makes them easy to find. New GF bloggers would be terrific candidates for “adoption.” Recipe must be GF as written by the original poster.*

We have no one signed up to host next month’s event. If you’d like to host next month, please email me or post in comments.

*You don’t have to host recipes at your site to ADOPT someone and blog about their recipes. Also, for those who are adopted- don’t worry! You don’t have to reciprocate and adopt anyone (not even the person who adopted you) unless you want to.. It would almost be more fun if people Didn’t automatically adopt the person who adopted them- to maximize the new blogs you get exposed to!

Our Adopted GF Bloggers, for the Aug 25 - Sep 8th “Adopt a GF Blogger” Event
1) La Tartine Gourmand (adopted by Sea of the Book of Yum)
2) Heidi of 101 Cookbooks (adopted by Cheryl of Gluten Free Goodness)
3) Lauren of Healthy Indulgences (adopted by Kimberly of Living Free)
4) Me- Sea of the Book of Yum (adopted by M-Elle of Cooking Un-cooking)
5) Kate of Gluten-Free Gobsmacked (adopted by Kerrie of Gluten Free Shaolin)
6) You pick!

Below you can see the step-by-step guide to making the vegan dough. The crust is very delicate so if you just try to roll it out and shape it, it is prone to cracking. BUT, if you follow my super-sneaky steps, you can make perfectly smooth and lovely samosas! This trick would work for any gluten-free pastry dough. Chebe with the typican non-vegan ingredients is easier to work with, and also nice, with a sweet and salty “white flour” flavor. But if only whole-grain and vegan will do for you, I recommend my tasty brown rice and teff flour pastry. Enjoy!

Vegan Dough

Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe Main Course  Alternative Grains  Potatoes  Indian

Ingredients 1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix* 1/2 cup teff flour (or other whole grain brown flour) 1 tsp. xanthan gum 1/2 tsp salt 3 tbsp. of spectrum shortening 2 tbsp. GF Margarine 5 tbsp. of water Filling: 1/2 batch of Potato Samosa Filling Dairy-free milk or nonstick cooking spray Rebecca Reilly’s Baking Mix: 1 cup brown rice flour 1/3 cup potato starch 1/6 cup tapioca starch Directions Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!) Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture. *Make sure to check out blog post for step-by-step photos of the next steps* Take the dough out of the processor and shape six to eight balls and place them in a bowl. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Make your dough into eight to ten balls- big enough to make one small tortilla shaped round of dough. Press or roll out one circle of dough. DO NOT remove it from the ziploc bag. The dough is delicate and will require careful handling, but I have a trick for dealing with it and creating beautiful samosas. Peel off the top half of the ziploc bag, leaving the bottom of the round still attached to the bag. Pick it up in your left hand (if right handed) UNDERNEATH the bag (so you are not actually touching any dough. Curve the Bag GENTLY so the dough is shaped almost like a fried, curved taco. DO NOT remove it from the bag yet! Take a large spoon and put a spoonful of filling inside the “taco” in the center and then gently continue folding over the dough to complete the samosa shape. Press the edges of the samosa together (through the ziploc) and then CAREFULLY begin peeling off the ziploc side, now wrapped around the samosa. Continue crimping as necessary (the middle part is the hardest.) You can now carefully move the sealed samosa to your baking sheet. Don’t move it around, though! Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray. Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want. Serve with yogurt or cucumber raita if you want to be fancy. Notes See step-by-step instructional photos in blog post

Rating:  9 Original Source:  The contents of my brain, do not replicate anywhere without my permission or I will have to send Ra and his minions after you. Recipe ID:  1280 Added:  August 13, 2008 Last Modified:  August 20, 2008

Non-Vegan Chebe Version (easy-to-handle)

Baked Chebe Samosa Recipe Main Course  Alternative Grains  Potatoes  Indian

Ingredients 1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix 2 large eggs 2 tbsp oil or softened margarine 5 tbsp milk, liquid milk substitute, or water 1/2 batch of Potato Samosa Filling (recipe below) Non-stick cooking spray Directions Preheat oven to 375 degrees. Combine bread mix, eggs, oil, and milk together in a medium to large bowl. Mix with a large spoon and then your hands, beginning to knead the ingredients together until you can form a ball of dough. Knead it until it seems firm and pliant. Then separate it into smaller balls- big enough to make one small tortilla shaped round of dough- and place them in a bowl. Cover them with a damp towel. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you�ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Press or roll out one circle of dough. Place a square of filling in the center of the dough circle and fold over all three sides to make a triangle shape. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Rating:  9 Original Source:  Crust inspired by By the Bay Perogies Recipe ID:  1282 Added:  August 17, 2008 Last Modified:  August 17, 2008

Vegan Potato filling, enough for two recipes:

Vegetarian Potato Spinach Samosa Filling Recipe Main Course  Potatoes  Vegetables  Indian

Ingredients 2 tbsp. vegetable oil (mustard or peanut is good) 3/4 tsp. whole coriander seeds 1 tsp. cumin seeds 1 medium onion, minced 1 in. ginger, peeled and minced 1/2 or 1 green serrano chili, minced 1 tbsp. ground coriander 1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild) 1/2 tsp. turmeric 1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained 2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled 1/2 cup cooked green peas 1/2 or 3/4 tsp. salt 1 tbsp. fresh cilantro, chopped Directions Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the salt and cilantro. Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!

Rating:  9 Original Source:  Adapted from The Bombay Cafe, with my own variations. Recipe ID:  1281 Added:  August 13, 2008 Last Modified:  August 17, 2008

Windmill Market
301 The Alameda
San Juan Bautista, Ca. 95045

One of my favorite things to do is to scout out health food or gourmet food stores for new gluten-free products. You never know what you’ll find on a strange shelf, hidden among the gluten-filled goods. I’ve found some of my favorite gluten-free products on these grocery store explorations. Yesterday DH and I decided to drive South of Gilroy, California to go for a hike. On our way back we were hungry, and rather than braving an unknown restaurant, we decided to stop in the adorable Windmill Market in San Juan Bautista, California. I didn’t have very high expectations, to be honest, but the exterior was cute and somehow I had a feeling that there might be something worthwhile inside. Imagine my delight when first thing in the door I found a gluten-free Mariposa brownie bar lurking in with their baked goods. As we went through the store, I kept finding more gluten-free goodies. They had a good selection of gluten-free baking mixes like Pamela’s Pancake Mix and Cake mixes, as well as a stellar selection of Bumble Energy Bars and Larabars. I almost cried in the freezer case when I found gluten-free Kinnikinnick vanilla donuts, gluten-free Azna Cinnamon Rolls, and even a gluten-free artisanal bread. However, the real star of the trip for me was the new Gluten-free Napoli Herb Old World Rustic Crust, in a sealed plastic bag in the Italian food section. It wasn’t frozen, it wasn’t refrigerated- and it actually looked like a gluten crust. This all-natural, dairy-free crust had the following description…

We hand-knead fresh parsley, basil and roasted garlic into our artisanal dough to deliver perfectly blended flavor in every bite.

I was given pause by the fact that they also make a gluten-based crust, but i resolved to check online to see if I could find out anything about their manufacturing process. I crossed my fingers and bought the crust. My bet paid off. When I checked the Rustic Crust web page it blankly states that the gluten-free crust is “made in the USA in a gluten free facility.” Music to my ears. Anyway, I made off with my crust and used it the very next day in a delicious Marguerita Pizza. (Topped with some organic, heirloom Tigerella tomatoes grown on my very own balcony, I might add. YUM!)

DH’s verdict? “Hey, this is as good as pre-made gluten-crust!” Yup. It was a hit. I liked it a lot myself- and thought that it was one of the few pre-made gluten-free crusts that I would actually buy again, if I can find it closer to our area. Tasty and so easy! If your local store doesn’t carry it you can also buy it through them directly, if you don’t mind paying shipping. These dairy-free crusts are a real find, and I’ll definitely seek them out in my local stores. (C’mon Whole Foods, don’t let me down!) The only catch is- they do contain soy flour AND soy oil so are not suitable for those with soy intolerance. If you can do soy, though, they are tasty little crusts and I highly recommend them! *Update: This formula also contains EGGS, but apparently they are working on an egg-free version, so stay tuned. (See comments for more info on this.)

Is it me or has there been an explosion of new, high-quality gluten-free products on the market lately? I’ve found so many new products lately I’m stuck in perpetual happy-dancing mode. What is YOUR favorite gluten-free product find? Share in the comments!

This week the Gluten-Free Menu Swap is being hosted by Gluten Free Cooking School and you can enjoy many great menus at Org Junkie.

Monday: Middle Eastern
Baba Ganoush
GF Flatbread
Olive-feta Salad

Wednesday: Chinese
Bok Choy Soup (From the Earth p.156)
Pineapple with Mixed Vegetable Stir Fry
Rice

Friday: American
Vegetarian Baked Beans
Baked GF Onion Rings
Grilled Corn on the Cob

Saturday: Allergy-free
Rice Paper vegetable wraps
with Emeril’s Mustard Sauce AND sweet chili sauce

Baked Good of the Week: Allergy-free dairy-free egg-free soy-free bean-free nut-free Chocolate Chip Cookies

This week I spent time with a dear friend in Southern California and her adorable three month old baby. Happy three month birthday, little E! I didn’t have much time to post- but I have recipes for delicious samosas- both an allergy-free vegan version and a non-vegan version. I’ll be posting them soon, along with a recipe for delicious banana cake. For now, here’s the dressing of the week; a delightful Japanese sesame dressing.

Creamy Sesame Goma Dressing Recipe Sauces & Condiments  Japanese

Ingredients 1 Tbsp. white sesame seeds, toasted 3 Tbsp. tahini sesame paste 1 tsp. wheat free soy sauce, low sodium 1/2 tsp. sugar 2 Tbsp. mirin 1 Tbsp. rice vinegar Mild GF Vegetable broth or traditional Dashi (pesc- konbu and katsuobushi flakes)- add enough (1 tbsp. or more) to get the desired consistency (how thick do you want your dressing? It’s up to you.) dash of salt, if you think it needs it additional dash of sugar, if you think it needs it Directions Toast sesame seeds and grind in a mortar and pestle so that oils release but stop before you have a paste. Add a tablespoon of tahini and grind a little more, add another tablespoon and continue working the paste and ground nuts together. Add your last tablespoon and combine. If you have a small mortar (like me) move the mixture into a small bowl. Otherwise keep in the grinding bowl. Add your liquid ingredients one at a time, mixing as thoroughly as possible. If you have an immersion blender or motorized whisk, you may want to use that. Enjoy on a delicious salad or steamed, cooled vegetables. Yum!

Rating:  9 Original Source:  Modified from The Japanese Kitchen, but my own version, Please do not replicate anywhere without my permission. Recipe ID:  1278 Added:  August 12, 2008 Last Modified:  August 12, 2008

When I found out he was going to have a short lunch break today (due to a little Comcast errand, sigh), I decided to do what any loving wife with ties to Japan or India might do- make my DH a very special tiffin/ bento lunch so even if he couldn’t eat it at home, he could have a real meal back at work. I didn’t count on his enthusiasm- I handed him his bento (Japanese word for boxed lunch) and he immediately pulled the thing apart and started chomping. Good thing it was all packed up.

As for the contents of aforementioned tiffin..

For some reason, the corn stir fry made me think of South American corn-salsa dishes, despite the more exotic lemongrass and thai basil notes in the dish. I couldn’t help myself- I reached into the fridge, took out some corn tortillas from the fridge, and turned them into tasty quesadillas. I used some pre-grated cheese from Trader Joe’s and added some drunken goat cheese (flavored with wine, silly- the goats weren’t actually tipsy) and suddenly had a much more gourmet quesadilla. Layer one of the tiffin held corn quesadilla triangles.

In layer two, I put a generous helping of lemongrass corn stir-fry and then added a corner of avocado sprinkled with salt and a little cup with yogurt.

Finally, in layer three I placed some fresh nectarine and peach cubes (from the farmer’s market this weekend) and freshened them up with a little fresh key lime juice.

This lunch was a great way to use up “leftovers” in an entirely new way. Amazingly, Thai and South American flavors CAN go together beautifully in a tiffin… or in a bento, for that matter. (Depending on if you want to give it an Indian or Japanese twist.) And of course, every element in the tiffin was completely gluten-free.

Now that school season is looming- what do you like to pack in YOUR (or your child’s-or your partner’s) lunch box? I’d love to hear your Lunchbox menus in the comments!

PS I picked up this beautiful little tiffin box on our last trip to India. Isn’t it great? I am getting quite a collection of tiffin boxes- they’re the handiest things ever.

Fusion South American Goat Cheese Quesadillas with Corn Saute Main Course  Corn  Thai  South American

Ingredients 8 corn tortillas 1/3 bag of a Pre-grated low fat cheese like mozzarella 1 2 inch cube of a gourmet hard goat cheese, such as drunken goat cheese (with wine), cut into slivers or shredded 1/4 recipe of Lemongrass Corn Stir Fry (Recipe posted below) 1 Avocado 1 small heirloom tomato (optional), cubed kosher salt, for sprinkling 1/2 lime or a few key limes Low fat sour cream or plain low fat yogurt Directions Heat a cast iron pan on medium-high and place two corn tortillas so that as much surface as possible is touching the pan and lightly brown. Turn one over so that the remaining untoasted side is touching the pan surface and sprinkle some of your pre-shredded cheese on the browned top. Distribute a small amount of the gourmet goat cheese over the pre-shredded stuff and then cover it with the browned side of the second tortilla, leaving the untoasted side facing up. When the quesadilla is toasted on one side, carefully turn it over and brown the remaining side. (All four sides of the tortillas will have been lightly toasted.) Remove quesadilla from pan, and make the rest of the quesadillas, following the same method. Meanwhile cube your avocado and heirloom tomato and sprinkle with salt. Squirt with a little fresh lime juice and reserve. To serve, cut each quesadilla into four triangles. Plate with lemongrass corn stir fry as a topping, and add your fresh avocado tomato “salad” on the side, along with a dollop of yogurt or sour cream. Enjoy!

Rating:  9 Original Source:  A fusion creation from my own brain. Do not replicate anywhere without my permission. Recipe ID:  1279 Added:  August 12, 2008 Last Modified:  August 12, 2008

Lemongrass Corn Stir Fry Side Dish  Vegetables  Thai

Ingredients 1 1/2 tbsp. peanut or other flavorful oil inner portion of 1 stalk lemongrass, chopped OR 2 tbsp. preserved chopped lemongrass 2 tsp. minced garlic 2 tsp. butter 1 medium onion, minced 3 cups corn kernels (about 3 ears of fresh corn) 3/4 cup gluten-free vegetarian broth (i use bullion) 2 tsp fresh lime zest 2 tbsp. fresh lime juice [pescatarian variation: add 1 tbsp. fish sauce] 1-2 tbsp. freshly julienned thai basil Directions Heat oil in wok on high and toss in the lemongrass. Let it sizzle and start to brown and then add your garlic, butter, and onion. Cook until they brown and then add your corn, and stir fry until brown. Add your vegetable broth and stir constantly until broth has reduced and been absorbed into the corn. Add your lime zest, lime juice, variation elements and heat. At the last minute stir in your fresh basil, taste, season with salt if necessary and serve. You can add a spicy flavor element if desired, like hot sauce or cayenne pepper.

Rating:  8 Original Source:  Adapted from All You Can Eat! Chinese and Thai Cooking. Recipe ID:  1277 Added:  August 11, 2008 Last Modified:  August 12, 2008