This is a mix of a couple different recipes that I found on the web. A fairly flexible salad, although my mix may have lost a bit of authenticity.
350g mung bean sprouts (about 3 cups)
6 cups water
1 tsp. fine sea salt
Bring water & salt to a boil. Cook sprouts about 5 minutes. Drain & rinse well with cold water.
2 green onions, finely chopped
1/2 tsp. minced garlic
1/2 tsp. fine sea salt
1-3 tsp. toasted sesame seeds
1 Tbsp. sesame oil
1 Tbsp. chili flakes (optional)
1 fresh red chili, sliced (optional)
Another favorite of my cousin Joe’s.
1 C butter
1 C sugar
1 can (4 ounces) chopped green chilies
1 16oz can creamed corn
½ C cheddar cheese (shredded)
1 C Flour
4 Tsp Baking Powder
1 C White Cornmeal
Mix butter and sugar, add eggs, chilies, corn and cheese. Stir in flour, baking powder and cornmeal. Grease butter all over a 9 by 13 inch pan.
Pour in mixture and bake 350 degrees for 40 minutes.
My cousin Joe makes these regurlarly and they are spectacular. Stolen straight from the Fannie Farmer cookbook.
2 cups flour
1 tsp. Salt
1 Tbsp. Baking powder
2 Tbsp. Sugar
1-1 1/2 cups heavy cream
6 Tbsp. Melted butter
Preheat oven to 425F
Combine flour, salt, baking powder and sugar in a bowl.
Slowly add 1 cup of heavy cream, stirring constantly. Gather dough together. It should hold together, if shaggy add more ceeam.
Knead 1 minute, roll out into 1/2″ thick, cut into biscuits.
Dip each biscuit into melted butter, place 2 inches apart on baking sheet.
Bake 15 minutes, until golden.