zha jiang mian

Ingredients:
For the sauce:
1 bag Bean Paste Sauce
1/2 pound ground pork (the fattier kind if you have a choice)
1 stalk green scallion, julienned
1 tbsp. oil
1 glove of garlic
Agave nectar to taste

To serve the noodle:
1 serving of noodle
1/2 cucumber, julienned
handful of bean sprouts
1 glove of garlic

To make it:

1. Heat up oil in pan on medium high heat, put in the scallion, cook until fragrant. Add the ground pork, break it up while cooking, and cook on medium heat until the pork is almost cooked.
2. Add in the bean paste sauce, add 2 cups of water, stir to dissolve cook on medium heat until it start to boil.
3. Turn the heat down to low and simmer the sauce for about 10 minutes or until the sauce thickens to a pasta sauce consistency. Make sure you stir it constantly so the sauce doesn’t stick to the bottom of the pan and burn. Add some pressed garlic at the end and stir.
4. Boil the noodles, and also blanch the bean sprouts. Run both under cold water.
5. Put the noodle in a bowl, put in some sauce, put in the cucumber and some pressed garlic. Mix and enjoy!

Kheer (Indian Rice Pudding)

Ingredients:
½ cups Uncooked Rice, Washed And Drained
4 cups Milk
3 Tablespoons Sugar
½ teaspoons Crushed Pistachios
½ teaspoons Slivered Almonds
5 whole Cardamom Pods

Instructions:
In a saucepan, add rice, milk, sugar and bring to a boil (this will take about 15-20 minutes). Keep stirring it so the milk won’t burn and you won’t get that skin on it.
Once it reaches a boil, let it simmer gently until the dish is thick and the rice is plumped and cooked (this will take another 15-20 minutes).
At the end, stir in the pistachios, almonds and cardamom.
Serve warm (this is typical) or you can serve it cold. Enjoy!