Chinese Dumpling Dipping Sauce

Dipping Sauce
¾ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
¼ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce

1. Combine all the ingredients in a small bowl.

2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.

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Mango Salsa

MANGO SALSA Makes about 3 cups

This mango salsa is superb with all types of grilled seafood and meats. You can substitute different fruits for the mango such as peaches and pineapple. It will keep for about 3 to 4 days in the refrigerator.

4 ripe mangoes, each weighing about 1 pound
1 medium-size red onion, peeled and minced
1 teaspoon ground cumin
juice of 2 limes (about 6 tablespoons)
¼ cup chopped cilantro leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1.Stand the mango upright on one of the pointed ends. Cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Score or cut the flesh into ¼-inch dice. Scrape the flesh from the skin with a spoon and drip into a ball.
2.Mix together the mango with the remaining ingredients of the Mango Salsa. Toss gently to mix and let sit briefly while you prepare the meal.

*Mangoes aid digestion and are an excellent source of beta-carotene so they may help to prevent cancer.

Find more of Nina’s recipes at SpoonfulofGinger.com

Grilled Mahi Mahi With Mango Salsa

GRILLED MAHI MAHI WITH MANGO SALSA

Six Servings

This dish is wonderful for feeding your family or for entertaining guests. You can prepare the salsa and marinate the fish in advance, making it an easy, last-minute dish to cook and serve.
1 recipe Mango Salsa (See recipe below)
2 pounds mahi mahi, about 1 –inch thick, or you may substitute a firm fish fillet, such as halibut, sea bass, grouper, or swordfish
2 ½ tablespoons virgin olive oil
1 teaspoon salt
½ teaspoon freshly- ground black pepper

1. Prepare the Mango Salsa as directed below. Let it sit while the fish cooks.
2. If possible, cut the fish into 6 equal pieces. Rub the surface of the fillets with the olive oil and sprinkle with salt and pepper. Prepare a medium-hot fire for grilling or preheat a gas grill and arrange a rack 3 to 4 inches from the heat. Arrange the fish fillets on the grill and cook covered for about 4 to 5 minutes per side until the flesh is opaque. Slide the fillets off the grill and onto a platter or onto individual plates. Spoon
some of the mango salsa on top and serve with steamed rice and a vegetable.

* Mangoes are a great source of vitamin C and beta- carotene.

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Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.

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