by Poor Man's Gourmet Kitchen | Dec 17, 2014 | Appetizer's, Chinese, Holiday, Japanese, RECIPES, Sauces, Seafood
The Best Firecracker Shrimp This Firecracker Shrimp Recipe is a very fast and simple way to just knock out a great appetizer that everyone can enjoy. There are many different ways you can make these and as you can see I’ve chosen the easiest way to...
by Poor Man's Gourmet Kitchen | Nov 1, 2014 | Appetizer's, Chinese, Fast Food, Japanese, RECIPES, Uncategorized
So what’s the difference between an Egg Roll and a Spring Roll and why do people confuse Summer Rolls with Spring Rolls? Well, I think the main thing to look at is that they are all rolled in a wrapper with vegetables and they are all fried. Except...
by Poor Man's Gourmet Kitchen | Oct 30, 2014 | Chinese, Japanese, Mexican Food, RECIPES, Sauces, Vegetable
The Best Chili Oil Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so...
by Poor Man's Gourmet Kitchen | Oct 28, 2014 | Appetizer's, Chinese, Fast Food, Japanese, RECIPES, Seafood, Uncategorized
Summer Rolls Ingredients: Rice Paper (as many as you want) Rice Noodle, Shrimp, 3 to 4 per roll Carrots, 1 tbsp per roll Radish Sprouts, 6 to 8 per roll Bean Sprouts, 4 to 5 per roll Shitake Mushrooms, 3 to 4 per roll Green Onion, 1 four inch cut per roll Roman...
by Poor Man's Gourmet Kitchen | Oct 22, 2014 | Appetizer's, Fast Food, Italian, Japanese, RECIPES, Uncategorized, Vegetable
Italian Edamame Ingredients: 1 lbs Edamame 1/2 cup Water 2 tbsp Olive Oil 1 tsp Margarita Salt 2 tbsp Parmesan Cheese, bottled 2 tsp Balsamic Vinegar If Frozen, Microwave the Edamame with 1/2 cup Water for 5 Minutes, if thawed, 2 Minutes, still using the Water....
by Poor Man's Gourmet Kitchen | May 29, 2014 | Chinese, Fish, Holiday, Japanese, RECIPES, Sauces, Seafood, Uncategorized
Why Pan Fried Salmon? Pan Fried Salmon is Delicious. As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it....
