Yum Woon Sen Salad

Servings: 2

Salad

2 (3-1/2ounce) packages mung bean noodles (bean thread noodles)
1-1⁄2 pounds ground chicken, ground pork, thinly sliced pork, shrimp or shredded chicken (your choice)
2 large carrots, cut matchstick style (about 1 cup)
2 celery ribs, thinly sliced (about 1/2 cup)
2 shallots, thinly sliced (about 1/4 cup)
1⁄2 cup green onion, chopped
1⁄2 cup cilantro, chopped
1 cup roasted peanuts, unsalted
1 bunch romaine or spring mix
1 teaspoon chili flakes

Dressing

7 tablespoons fish sauce
7 tablespoons lime juice
5 teaspoons brown sugar
3 fresh red jalapeno chiles or 3 Thai chiles, chopped

 
 
DIRECTIONS

Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander. Rinse with cold water to separate the noodles. Let stand in the colander until ready to use.

Cook chicken, pork or shrimp with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.

Mix dressing ingredients in a small bowl. Taste for proper balance of sweet, sour, salty and spicy. Adjust if necessary. Pour dressing over cooked protein and toss lightly.

Add noodles and stir until well mixed. Taste and adjust if necessary.

Add carrot, celery, shallot, green onion, cilantro and 1/2 cup of peanuts. Toss well.

Put lettuce or spring mix on serving plates. Place noodle mixture on top, and sprinkle with remaining peanuts and chili flakes.

(Recipe from Nisarat "Poy" Premjai)

Beet Hummus

Servings: 4

1/4 pound dried chickpeas
3/4 cups tahini
1/2 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cumin
1/4 teaspoon paprika
1 clove garlic
1 medium beet

 
 
DIRECTIONS

Wash the dried chickpeas thoroughly with water. Soak the chickpeas in cold water for 24 hours.

Wash the beets thoroughly and boil them for 30 minutes or until tender. Drain and set aside.

Place the chickpeas in a large pot filled with water and bring to a boil.

To boiling water add baking soda. Stir to prevent water from overflowing. Reduce heat to medium. Cook chickpeas for 20 minutes.

When the chickpeas are tender, drain and set aside to cool. When chickpeas reach room temperature, blend until very smooth.

As the chickpeas cook, mix tahini with 1-1/2 cups of water in a separate bowl. Stir well. Add lemon juice to the tahini and keep stirring, then add salt.

Peel the beets and blend them with the chickpeas. Finely crush the garlic and add it to the blended chickpeas. Add the tahini sauce to the chickpeas and stir well.

Once everything is well blended, serve the hummus with a pinch of paprika and cumin. Adding olive oil at the end will enhance the flavor even more.

(Recipe from Ali and Afaf Kabalan)

Prosciutto and Burrata Panini

1 hard crust ciabatta bread
2 oz. sundried tomato pesto
2 slices of vine ripe tomatoes
4 or 5 slices of imported Parma prosciutto
1 burrata
fresh arugula
extra virgin olive oil
salt and pepper

 
 
DIRECTIONS

Toast the bread, as prosciutto should never be pressed in a panini press because it can get hot and rubbery.

Once the bread is crisp, spread sundried tomato pesto on the bottom half, then add tomato slices and season with salt and pepper.

Fold the slices of Parma prosciutto on top of the tomatoes, then top the prosciutto with burrata cheese and fresh arugula.

Drizzle with extra virgin olive oil and season with more salt and pepper.

Top with the second slice of bread, serve and enjoy!

(Recipe from Davide Della Pietra)

Roasted Yam Tart

Servings: 4

1 puff pastry
1/2 pound sliced yams
1/2 cup sliced onions
1 teaspoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil or coconut oil
(4 for onions, 2 for drizzling)
4 tablespoons goat cheese
6-8 crushed pimento seeds or allspice berries
1/4 cup hemp seeds
1 cup dark rum, Gosling's or Myers's

Rum drizzle for top after baking: Reduce 1 cup dark rum until it reaches syrup consistency.

 
 
DIRECTIONS

Heat oven to 375 degrees.

Coat bottom of a skillet in oil.

Caramelize onions.

Bake puff pastry 5-7 minutes in oven on baking sheet until the edges are barely golden brown.

Line a baking sheet or shallow baking dish with aluminum foil. Arrange yams so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible. Bake until tender, about 30 minutes.

Arrange yams on puff pastry, then add caramelized onions, fresh thyme, salt and pepper, allspice berries, goat cheese and hempseed.

Drizzle with olive oil or coconut oil. Bake until golden brown, 6-10 minutes.

Drizzle with rum mixture.

(Recipe provided by John Benjo)

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