Peanut-Ginger Stir Fry Sauce

Another stir fry recipe, this time it's a sauce made from scratch!  As I mentioned in the last stir fry post, stir frys are so great for picky eaters, as they can be built up with whatever ingredients suit your tastes.

100 ml dark soy sauce
2 Tbsp toasted sesame oil
1 Tbsp peanut oil
2 Tbsp peanut butter
1 Tbsp fresh crushed ginger
1 Tbsp dark brown sugar
1 1/2 Tbsp honey
1 Tbsp corn flour/starch dissolved in 4 Tbsp water (to be kept separate)
2 servings of udon noodles (recommended)
2 large chicken breasts, cubed (recommended)

NOTE: If frying any vegetables/meat for your stir fry, use the oil amounts listed above, and omit oil from recipe below.

1. In a small pan, combine soy sauce, toasted sesame oil and peanut oil (if not already used in frying), peanut butter, crushed ginger, dark brown sugar, and honey.

2. Bring to a simmer.  Once all ingredients have combined into a smooth sauce, add the water/corn flour mixture and bring to a low boil.  Stir constantly until desired thickness.

3. Pour over other items in your stir fry, mine is simply chicken and udon noodles as that is all we had on hand!

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Mint Dark Chocolate Truffles

I made truffles as a birthday gift last week for the lovely Renu.  These truffles would also make an excellent addition to a holiday party. They turned out really well, but the leftovers took a bit of a dodgy turn in the fridge a few days later.  However, this is my own fault for putting them in the fridge and allowing them to soak up fridge flavors, including (but not limited to) leftover birthday Pizza Hut!  I would advise against this. 
Here's my recipe for dark chocolate mint truffles....

Basic truffle recipe:
12 oz (335g) dark chocolate
1/3 cup heavy whipping cream
2 tsp peppermint extract
---
12 oz (335g) chocolate(s) of choice
Food coloring if desired

1. Place a glass bowl over a pot of boiling water.

2. Add dark chocolate to the bowl, and melt.  Add peppermint extract as you stir.

3. Once melted, add the cream and stir until glossy.

4. Refrigerate until cooled.

5. Scoop out rounded balls of desired size (or use your hands to shape into balls) OR press truffle mix into chocolate molds (silicon ice cube trays in fun shapes work as well).

6. Allow to re-harden in fridge.

7. For the coating I melted an additional 12 oz (335g) worth of chocolate and white chocolate.  Some of this was a green-tinted white chocolate for decoration.  If you wish to add coloring, I recommend doing so before you heat the chocolate fully, as the chocolate may (or may not) seize up. If you are an amateur like me and do have problems with your chocolate seizing every now and then, as a cheat I would recommend adding a bit of vegetable oil to bring it back to the desired texture.

8. Allow to cool at room temperature.

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Meatballs

Simple simple meatballs!

You will need:
1 lb (450g) beef, pork, or turkey mince
2 cups spaghetti sauce
1 tsp onion powder
1/2 tsp salt
dash pepper
1/2 cup bread crumbs
1 tsp parsley
1 egg

Combine turkey mince, onion powder, salt, pepper, bread crumbs, parsley, and beaten egg.

Roll into 1 inch balls.

Fry in olive oil until thoroughly cooked.

Serve with heated spaghetti sauce (or whatever strikes your fancy really).  

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Milestones

HUZZAH!!! 

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The Day I Fried Gravy

Turkey burger, fried gravy patty, turkey burger

I did not invent a fried gravy burger.  I did, however, attempt to recreate it at home.  For the record, I do not actually eat quite as terribly as this blog may indicate... it's just sometimes my taste buds have a rather creative mind of their own.  And I must obey.

Steps I took:
1. Make the gravy of your choice and pour it 1/2 inch thick in a wide freezer-safe container.

2. Allow to cool, and place in freezer until partially frozen and congealed.

3. Use a cookie cutter/anything else round to cut out the desired size disc.

4. Place back in freezer til frozen.

5. To batter them, I dipped them first in egg and then in flour, then egg again, and back into the flour.  HOWEVER I feel creating a regular frying batter (or a tempura batter?!) and dipping the gravy disc in that would have been a better way to go.

6. I shallow-fried the gravy, which became a bit messy.  I'd suggest deep-frying it in just over 1/2 inch of oil. 

7. Be simultaneously proud and ashamed that you fried gravy.

To be honest, it tasted pretty great.  But probably not great enough for how unhealthy it is!

 Pan-fried Gravy

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