Someone called me the other day while they were Christmas shopping to see if I had a crockpot. I said no, and then i said, wait, yes I do!! (That's how often I use it...yikes.) My mom gave me some short ribs that she wasn't going to use and I decided to whip out the crockpot. Crockpot cooking is so easy, you just sort of have to get things started and then forget about it for several hours.
Also, with tomato sauce...the longer it cooks, the better it tastes. This sauce is SO rich and flavorful I could cry. It's a bit different than most meaty sauces since it's short rib. I feel like the way it separates sets it apart from other kinds of bolognese sauces that use ground meat.
The recipe makes about 4 cups of sauce so there will be a lot. You can freeze part of it in a ziplock bag and save it for another time! It's a good one to start up earlier in the day since the short ribs have to cook for so long in the crockpot.
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I probably have no idea what I'm talking about because to be honest, I don't know too much about Asian food besides that I love and want to eat all of the noodle-things. I've come across "steamed rice rolls" a couple of times now and was dying to figure out how to make them at home.
If I were to explain them to someone that's never seen/heard of them before I would say that they are sheets of thick white rice noodles, rolled up and sliced into bite size portions. That said, think of pad see ew - the really thick rice noodles, rolled up just like a fruit roll up. Once the rice noodle is steamed, it becomes really soft, slippery and chewy.
A couple of years ago I bought the ingredients to make my own rice noodles and it was such a fail that I never tried again. I'll leave that part up to the experts. If anyone knows an easy recipe for making rice noodles, let a girl know!
There are so many different kind of Asian noodles. I'm sure there are plenty of brands out there and I probably am not using the best one since I randomly tried to pull this off the other day without plotting too much or even asking anyone at the store if I had the right stuff. The rice noodle that I bought came completely folded up in a package from the refrigerator in the back of Tink Holl Market, which is in CLE's Asia Town. The package says "Natures Soy Rice Noodle" and below is a photo of what it looks like. The noodles were sort of stiff, and folded up kind of like a blanket.
Most restaurants serve steamed rice rolls with hoison sauce - and I can't eat that due to my peanut allergy. The rice noodle itself is really plain, so you can basically put whatever sauce you want with it. I prefer either, or both dark Japanese soy sauce (that you can find at Whole Foods) and then Lao Gan Ma Chili Crisp Sauce (that you can buy at an Asian grocery store or on Amazon.)
I would say that one of the packets of rice noodles I used is enough for two people to share. I ended up with around 18 bite size pieces.
It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes.
I've made this recipe twice now, and the kneading of the dough plays a big role in the texture of the noodles. The longer, more intensely you knead, the smoother the noodle texture is. If you want your noodles to be sort of rugged like below, then only knead for ten minutes. If you want the noodle texture to be really clean and smooth, then I would say to knead longer and harder than ten minutes.
Serving Size: 2
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