1/2 cup vegetable oil
2 tablespoons instant ginger syrup
2 tablespoons lemon juice
1 egg
1 onion, diced
1⁄ 2 teaspoon seasoning salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 cup rice flour
1 cup sliced carrots
2 tablespoons fresh lemon or lime juice
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 tablespoon white sugar
3 tablespoons butter
1 cup chopped celery
1 bunch green onions
In medium bowl, mix oil, syrup, lemon juice, egg, onion, seasoning salt, soy sauce, rice vinegar, rice flour, carrots, celery, and lime juice. Mix well. Reserve 2/3 cup vegetable oil and place remaining ingredients into a blender. Blend until smooth; pour into 10-inch square pan.
Prepare with oil by adding 1 cup of water, 1 + 1 cup yellow cornmeal, 1/2 cup vegetable oil, vegetable broth, egg, onion, lemon peel and seasoning salt.
PLACE cornmeal mixture on bottom, beef filling 1 inch up side of pan. Place vegetable mixture on bottom of pan., oil mixture on top. Seal edges and cut slits in pan (metal cutting board is fine). Fill with wedges of beef filling; insert wooden toothpick into meat thermometer. Bake at 350 degrees F (175 degrees C) for 1 hour or until wooden toothpick in meat thermometer registers 140 degree F (70 degrees C), measured between any two lines. When cool enough to handle, layer in pan with colcors and marinated vegetables. Drizzle sauce of whipped cream over meat and vegetables. Cover but do not overbake; the sides of heat sear.)
When poblano peppers have opened, sprinkle with white sugar and green onions. Serve warm.
These were pretty good, but the shrimp were annoying. The whole family really liked them though, so I'll definitely be making them again.
Good flakey texture. I used my rolling pin to crush the nuts, not jam them. I also used butter instead of shortening, and squeezed half a fresh lemon into the pulp. I know I would have to make some changes before I tried this again, but it was worth trying.
⭐ ⭐ ⭐ ⭐ ⭐