Foot and Fire

After I tasted this in Myanmar years ago, I couldn't forget how the Burmese incorporated cashew nuts in their dishes like stirfried vegetables and noodles just as much I couldn't forget how the Chinese in Beijing/Tianjin added boiled peanuts as side dish and deftly used chopsticks to pick the nuts one by one. There is surely a connectedness in the evocation of places we visited and the evolution of our palates. Today, got a chance to replicate the cashew addition to dishes. 2 bunch Bokchoy 2 bunches Pechay 2 mefium Carrots A handful of French beans Clean vegetables. Slice into serving sizes. Bring water to boil. Set the steaming pan and steam per vegetables for 4 minutes for uniform cooking. Set aside. Stirfried sauce 2T vegetarian stirfy sauce or Hoisin sauce 1T Soy sauce 1T sesame oil 1T mirin 1T rice wine 1T toasted garlic Dash of himalayan salt Mix all sauce ingredients in a bowl. Heat pan and add the mixture then bring into a simmer. Add vegetables and stir for...

Please check out the recipe on my other blog. Got no time to take it down and put it here again. So please bear with me. http://footandfire.blogspot.com/2016/09/beef-and-mushroom-biryani-rice.html

250gms ground beef Greek yogurt Canola oil 2 cups rice 2 cups water Turmeric 2 packs Asian Gourmet  spice Salt Mushroom Carrots, chopped Chopped oregano Toasted cashew nuts Marinate beef in yogurt for 10 minutes Saute beef in a little oil. Set aside. In a wok, rinse rice. Add water, turmeric and prepared spice. Bring to boil covered. Add mushroom and carrots. Cook in low heat. Add hot water to adjust rice absorption to allow it to cook. Garnish with cashew nuts and chopped oregano. Serve hot. Posted via Blogaway

Easy steps to follow for this one.  Soak in warm water the dried pancit canton and the dried vermicelli. In a wok, saute in olive oil the garlic and onion.  Add a handful of cashew nuts and chicken or canned tuna. When cooked, add vegetables and let cook for two minutes before adding the drained noodles.  Season with salt and pepper as well as soy sauce. Let cook for 5 minutes. Serve hot!