Roast Pork Noodle Bowl Water, 1 qt Pork Base, 1/5 oz Maggi Seasoning, 2 oz Noodles, cooked, 32 oz Pork, BBQ, sliced, 12 oz Bok choy, blanched,14 oz - In a large pot over medium high heat bring the water, Pork Base and Char Siu to a boil.
- Divide the broth into six bowls and garnish with the noodles, pork and bok choy.
Garnish with scallions and sesame oil. | Corn, Bacon, Scallions and Coconut Ingredients Bacon, chopped, 1 cup Scallions, chopped, 1/2 cup Garlic, minced, 2 tsp. Black pepper, ground, 2 tsp Corn, kernels, 4 cups Maggi Seasoning, 2 tbsp. Coconut, dried, toasted, shredded, 1/2 cup Over medium heat, cook bacon by stirring often until it begins to brown slightly and some fat renders. Add scallions, garlic, and pepper and cook until aromatic, approx. 15 seconds. Add corn and Maggi Seasoning. Cook, stirring constantly, until corn is tender. Taste and adjust seasoning with Maggi Seasoning. Transfer to serving dish and top with toasted coconut. | Shrimp Fried Rice Oil, sesame, salad or cooking, 3 tbsp Carrots and Onions, raw, diced, 1 cup Garlic, minced 1 tbsp Rock shrimp, cooked, 2 oz Green peas and scallions, 1 cup Bean sprouts, 1 cup Eggs, whole, raw, fresh, beaten, 2 each Brown rice, cooked, 3 cup Light soy sauce, Maggi Seasoning, 2 tbsp ea Heat oil over medium high heat. Sauté onions, carrots, and garlic until tender. Add shrimp, peas, Scallions and bean sprouts, and sauté until hot. Push vegetables to one side of the pan. Add eggs to empty side of pan. Scramble eggs until fully cooked. Add brown rice. Toss all ingredients. Add Seasoning and soy sauce. Toss and serve. |
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