How To make Green Bean Bundles In Sweet Pepper Sauce
3 md Leeks (12 ounces)
12 oz Snap beans
2 tb Olive oil
3/4 c Dry white wine
3 tb Snipped fresh basil
1/2 ts Salt
4 lg Sweet red peppers, cored,
-- seeded & chopped Fresh basil sprigs Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2" wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. Remove leaf; drain on paper towel. When cool, cut leaf lengthwise into 1/4" wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 minutes, until tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1 cup.) In the same large skillet, cook chopped leeks in 1 tb. of hot oil about 5 minutes or until tender. Add the white wine, basil and salt. Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside. In another skillet, cook red pepper in 1 tb. hot oil about 10 minutes or until tender. Remove red pepper, reserving oil in skillet. In the reserved oil, cook yellow pepper about 6 minutes or until tender. In a blender container or food processor bowl, combine red pepper and 2/3 cup of the wine mixture. Cover and blend or process until
smooth; set aside. In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. Serve sauce warm or at room temperature with beans. Garnish with additional basil.
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1 1/2 tbsp - Flour
250 ml - lukewarm water
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1 tbsp - Ground pepper
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20-25 Chile De Arbol
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Green Tahini Sauce (Paleo, Gluten-Free, Vegan, Keto)
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STUFFED CHICKEN WINGS: Sweet chili sauce, deboning chicken wings, stuffing, & cooking it.
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INGREDIENTS
---MARINADE---
---For 15-16 chicken wings ---
½ tsp black pepper (2g)
½ tsp white pepper (2g)
1 tsp garlic powder (4g)
2 tsp fish sauce (16g)
2 tsp dark soy sauce (14g)
1 tsp sugar (5g)
½ tsp salt (4g)
----FILLING----
1 lb ground pork
1 (soaked/rinsed) white fungus mushroom (32g dried weight)
⅓ cup chopped wood ear mushroom (30g)
2 individual small bundle of bean thread noodles soaked and chopped (77g dried weight)
6 green onions chopped (1 cup or 92g)
1/3 cup shallot chopped (50g)
1 carrot shredded (⅔ cup) (70g)
4 garlic cloves minced (2tbsp or 18g)
½ tsp salt (5g)
2 tbsp oyster sauce (45g)
2 tsp black pepper (8g)
----SWEET CHILI SAUCE----
2 red Fresno chili, deseeded & rough chopped (50g)
1 red Thai chili, or more to your desire spice level taste
6 cloves garlic
1 cup sugar (205g)
⅓ cup water (78g or 75ml)
3/4 cup white vinegar (171g or 170ml)
1 tsp salt (10g)
1 Tbsp potato starch (12g) dissolved in 2 Tbsp water (33g) (you can use tapioca or cornstarch too)
1 tsp fish sauce (8g)
Cilantro /green onions to garnish if desire
Best of luck!
Making The Sweet Chili Dipping Sauce @1:12
Deboning The Chicken Wing @4:29
Marinading The Chicken Wing @11:07
Making The Stuffing @12:43
Stuffing the Wing @15:55
Cooking it @18:34
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]