LACY RICE NOODLE CRISPS
Steps:
- Soak noodles in cold water in a large bowl until very pliable, 15 to 20 minutes, then drain and pat dry. Spread noodles on several layers of paper towels and air-dry 30 minutes.
- Separate noodles into 1-tablespoon mounds, then gently pull each mound apart so it forms a loose tangle, about 3 1/2 inches in diameter.
- Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Carefully drop (by hand) 2 noodle tangles about 2 inches apart into oil (noodles will sink to bottom and oil will immediately bubble up, then noodles will expand and rise to top) and fry until crisp, about 20 seconds (noodles will not turn golden). Transfer with a slotted spoon to paper towels to drain and immediately dust generously with confectioners sugar and season with salt. Fry remaining noodles, 2 tangles at a time, in same manner and dust with sugar and sprinkle with salt.
THAI CRISPY RICE NOODLES
Make Thai crispy rice noodles for topping a variety of Asian dishes, like lettuce wraps and salads. When placed in oil, they puff up in seconds.
Provided by Darlene Schmidt
Categories Appetizer Snack Ingredient Condiment
Time 13m
Yield 4
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
- Place the oil in a wok or small to medium frying pan. The smaller the pan, the less oil you will have to use. Heat the oil over medium-high heat for a minimum of 1 minute.
- Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If the oil is hot enough, the submerged parts will bloom within seconds into puffy, crispy noodles. If this doesn't happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
- Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
- Have a utensil at the ready to quickly flip them once. The actual cooking time is only a few seconds.
- Set the puffed noodles to drain on paper towels. Sprinkle a little salt over them if desired. Continue frying the rest of your noodles. (You may need to reduce the heat to medium to avoid burning.)
Nutrition Facts : Calories 378 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 127 mg, Sugar 0 g, Fat 14 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
PINEAPPLE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 10
Steps:
- Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.
- Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
PINEAPPLE ICE CREAM
How to make Pineapple Ice Cream
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preparation Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute. Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours. Cooks' note:Ice cream can be made 3 days ahead.
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