Thursday, February 13, 2014
Japanese Udon Noodles
Chicken, cubed small and marinate with a little cornstarch
Napa Cabbage, cut into big chunks
Sweet soy sauce
Light soy sauce
Dark soy sauce
Pinch of Ajinomoto
In a wok, add oil and saute the garlic and onion. Add the chicken, pork and stir fry till no more pink. Add the shrimp and cabbage. Now add the sauce's and about 1/2 cup of water.
Slowly add the noodles and let it cook for a bit till noodles soften. If water runs out and noodles are still hard, add more water. Check the seasoning. Do not add salt as the oyster sauce and soy sauce has sufficient amount of salt.
Dish out and serve while still hot.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.