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.
What you'll need:
What to do:
I've come across steamed rice rolls (or cheung fun) at a couple of different Chinese restaurants and I absolutely LOVE the texture of them. I've made them from scratch before using The Wok's of Life's recipe and Lisa Lin's recipe - they're a bit harder to make from scratch but a fun project for sure. What I have listed below is not really a recipe, more of a guide for how to assemble them. There are several different ways to serve cheung fun - with or without filling or even wrapped around fried dough! I like to serve them plain with chili oil since I can't have any peanut, shrimp or sesame due to my allergies.
If I were to explain them to someone that's never seen/heard of them before I would say that they are paper thin 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.
The steamed rice noodles 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.
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.
What You Need
What To Do
It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes.
The longer, more intensely you knead, the smoother the noodle texture is. You can totally knead by hand, I would say for about 10 minutes - that's how I used to make this recipe before I was gifted a Kitchen Aid and now I use a dough hook to help knead my dough.
I've used this recipe with bread flour and all purpose flour and both will work! I think the AP flour is best though. Oh AND, it makes enough noodles for two people so you can share or just eat the whole thing by yourself which is what I normally do, lol.
What you need:
What to do:
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