| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest |
4 |
servings |
INGREDIENTS
| 1 |
c |
Shiso leaves |
| 1/2 |
c |
Spinach leaves |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
c |
Canola oil |
INSTRUCTIONS
In a pot of boiling, well salted water, blanch shiso and spinach for 30
seconds and shock in ice bath. Squeeze out water and place in blender cup
with salt and sugar. With blender on high speed, add canola oil in a steady
stream. Blend for 5 minutes until cup gets slightly warm. This oil may be
done a day in advance and will keep in the refrigerator for at least 1
week. This recipe yields enough for 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A12)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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