Sauce:
1/8 tsp white pepper
1/4 tsp chili paste
1 tsp of meat masala or
1 1/2 tsp tumeric
2-3 tsp hot (Madras) curry
1/4 cup soy sauce or
1/8 cup broth with 1/8 cup soy sauce
1 tsp sesame seed oil
1 lbs thin rice noodles
1 pound baby shrimp, shucked, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/2 tsp ground white pepper
1-2 TB ginger
3 cloves garlic
2 green peppers thinly sliced
1 red pepper thinly sliced
8 dried or fresh shiitake mushrooms, sliced thin
2 carrots, julienned
6-8 scallions, 1 inch batons
1/4 cup chicken broth, optional (to keep noodles from drying out)
oil for frying
First assemble sauce, and set aside.
Next, scald noodles in boiling water for about 15 seconds, then spread out over a baking sheet and let dry.
Heat 1-2 tablespoons of oil in a small pan over medium-high heat. Salt and pepper shrimp, then saute shrimp until lightly browned, about 3 minutes. Remove from pan.
Sprinkle chicken lightly with white pepper, then cook chicken in remaining oil.
When chicken is nearly cooked through begin to add ginger and garlic. When chicken is no longer pink, add vegetables.
This is usually a good time to toss your lovely marinade into the rice noodles, or you can throw it right over your veggies and meat.
When vegetables reach desired constancy, add add noodles. Stir gently, but often. Heat thoroughly, and incorporate ingredients well.
(If adding egg, I usually add it last, and never when adding meat or seafood. Make sure you use small amount of sauce, then add egg to fairly dry noodles and quickly scramble.)
Serves 4-6
Note: you can easily substitute common curry powder for the hot. If you want it spicier, just add a little extra curry and some cayenne.
Also, over boiled rice noodles do not hold together as well once you begin frying them, and you will end up with tiny slivers of noodle.
Wednesday, April 20, 2011
Ginger and Spice
My household has spent the last several weeks ill, ill, ill. Quite gross and impossibly recurring, I shall spare you the messier details.
One Friday morning, while the whole house grumbled lay about in abject misery, I was forced to get up and put together something that would appease the roiling masses of heavy breathers. And, would you believe it? Like the holy grail of meals, Singapore rice noodles appeared.
Truly the Hong Kong Noodle, this recipe is not actually from Singapore. There are many different ways to make this; some call for curry, while others do not. This is the first dish I loved curry in, so I definitely use it.
This version we ate for about three days; egg, tofu, several grated carrots and zucchinis making up the base, with the ginger, garlic and cayenne in fluctuating amounts. Whatever I thought we could handle at the moment.
In fact, I attribute a sudden turn around in health to the insane amounts of ginger and garlic (and perfect spice!) the first batch had.
I was quite surprised anyone ate it, to tell you the truth. It reeked!
But, Singapore rice noodles are delicious, quite impossible to ruin; and contain all requisite ingredients for nearly any type of un-wellness. They are fairly flexible in terms of what goes in them. They can be pretty plain and lightly seasoned, or they can be loaded up with a variety of spice, meats and veggies. Chilis, carrots, snow peas, onion, cabbage, bean sprouts, and peppers among them.
I find that writing a recipe seems overly fussy for these noodles. I make a version for the kids that has no broth, or soy sauce and is a slightly milder version of what I make for bigger meals. I usually just sprinkle spices over things in the order I see fit, instead of marinading anything.This is really a simple meal, and can be easily put together according to tastes and preferences.
Also, I find a lot of recipes don't include egg. However, every time I have ordered it in a restaurant, it comes with egg. I find I prefer egg and tofu to other protein choices. Only a bit of egg goes a long way. Or you can separately scramble several eggs with a bit of curry and chili powder and add them as a major protein source.
This is a new go-to meal for our family. Gluten-free, lots of veggies, easy to make, and everyone eats them! Fantastic.
I found this blog post expresses the incredible delight of Singpore Rice Noodles, while explaining the history and traditional way of eating them. You might be interested in reading that, too!
One Friday morning, while the whole house grumbled lay about in abject misery, I was forced to get up and put together something that would appease the roiling masses of heavy breathers. And, would you believe it? Like the holy grail of meals, Singapore rice noodles appeared.
Truly the Hong Kong Noodle, this recipe is not actually from Singapore. There are many different ways to make this; some call for curry, while others do not. This is the first dish I loved curry in, so I definitely use it.
This version we ate for about three days; egg, tofu, several grated carrots and zucchinis making up the base, with the ginger, garlic and cayenne in fluctuating amounts. Whatever I thought we could handle at the moment.
In fact, I attribute a sudden turn around in health to the insane amounts of ginger and garlic (and perfect spice!) the first batch had.
I was quite surprised anyone ate it, to tell you the truth. It reeked!
But, Singapore rice noodles are delicious, quite impossible to ruin; and contain all requisite ingredients for nearly any type of un-wellness. They are fairly flexible in terms of what goes in them. They can be pretty plain and lightly seasoned, or they can be loaded up with a variety of spice, meats and veggies. Chilis, carrots, snow peas, onion, cabbage, bean sprouts, and peppers among them.
I find that writing a recipe seems overly fussy for these noodles. I make a version for the kids that has no broth, or soy sauce and is a slightly milder version of what I make for bigger meals. I usually just sprinkle spices over things in the order I see fit, instead of marinading anything.This is really a simple meal, and can be easily put together according to tastes and preferences.
Also, I find a lot of recipes don't include egg. However, every time I have ordered it in a restaurant, it comes with egg. I find I prefer egg and tofu to other protein choices. Only a bit of egg goes a long way. Or you can separately scramble several eggs with a bit of curry and chili powder and add them as a major protein source.
This is a new go-to meal for our family. Gluten-free, lots of veggies, easy to make, and everyone eats them! Fantastic.
I found this blog post expresses the incredible delight of Singpore Rice Noodles, while explaining the history and traditional way of eating them. You might be interested in reading that, too!
Tuesday, April 19, 2011
Yakisoba
Sauce:
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil
Mix in small bowl and stir until dissolved. Set aside.
12 oz soba noodles
1-3 TB oil for frying
1 lbs choice of meat, tofu, seafood cut thinly against the grain
3-4 carrots, coarsely grated, julienned, or sliced thin on the diagonal
1 lbs cabbage (napa, savoy, bok choy) slightly more may be used if preferred
1 white onion, cut in half and thinly sliced
3 cloves garlic
1-2 TB grated ginger
2-3 green onions, finely sliced (optional)
After slicing protein and vegetables begin to prepare noodles according to package, rinse with cold water and drain. Set aside.
Over medium/high heat, add oil to a large frying pan or to a wok. Add protein, stir while frying. Lightly brown. Remove from pan and set aside.
Add cabbage, carrots, onions, ginger, and garlic to pan. Stir often. When vegetables reached desired consistency, about 7-10 mins, add noodles. Toss lightly, for 1-2 mins. slowly adding in soy sauce mixture.
Return protein to pan. Make sure everything is coated with the sauce. Bring up temp quickly, stirring noodles another 3-5 minutes.
Serve very hot.
Traditionally served with sliced, red pickled ginger on top.
Serves 4-6
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil
Mix in small bowl and stir until dissolved. Set aside.
12 oz soba noodles
1-3 TB oil for frying
1 lbs choice of meat, tofu, seafood cut thinly against the grain
3-4 carrots, coarsely grated, julienned, or sliced thin on the diagonal
1 lbs cabbage (napa, savoy, bok choy) slightly more may be used if preferred
1 white onion, cut in half and thinly sliced
3 cloves garlic
1-2 TB grated ginger
2-3 green onions, finely sliced (optional)
After slicing protein and vegetables begin to prepare noodles according to package, rinse with cold water and drain. Set aside.
Over medium/high heat, add oil to a large frying pan or to a wok. Add protein, stir while frying. Lightly brown. Remove from pan and set aside.
Add cabbage, carrots, onions, ginger, and garlic to pan. Stir often. When vegetables reached desired consistency, about 7-10 mins, add noodles. Toss lightly, for 1-2 mins. slowly adding in soy sauce mixture.
Return protein to pan. Make sure everything is coated with the sauce. Bring up temp quickly, stirring noodles another 3-5 minutes.
Serve very hot.
Traditionally served with sliced, red pickled ginger on top.
Serves 4-6
Throw Together Noodle
Yakisoba can really be prepared with any combination of meat, tofu and vegetable, though most commonly made with cabbage, carrots, onion and pork.
I am not a huge fan of pork, but I will cook it when specifically asked to do so. (ie: pork and raspberry sauce.) I prefer a small amount of chicken or use tofu in yakisoba.
I do love cabbage, though! This is a great way to use purple cabbage.
I usually skip the sauce, citing the uselessness of sugar and grease for dinner; if anyone asks. Instead throwing a bit of mushroom flavored soy sauce, drop of teriyaki or worchesterhire sauce over it and cutting it with broth before it gets too salty. Too much broth, and they won't fry. Just so you know!
The sauce can be bought at any local Asian grocery. I am the clueless white girl perusing the nearby Local H Mart and buying rice in bulk on a regular basis. (The one I went to before I moved had nicer vegetables.)
Supposedly you aren't supposed to use soba noodles, but that's how they were served the first time I had them. I like them that way. I haven't yet found pure buckwheat noodles; most are made from a combination of wheat and buckwheat, so this recipe does not pass the gluten-free test. The recipe above uses soba, but most recipes will call for top ramen (without spice packet) or udon.
Tonight I used buckwheat soba noodles, two chicken thighs cut very small, 1/2 lbs white mushrooms sliced, ginger and mung bean sprouts. I also added about a 1/4 of super delicious celery/mushroom broth I'm making. We were supposed to have chicken soup for dinner, but somehow ended up with this.
Clean plates all around!
(Lucky had rice noodles with egg, broth and cashews. There may have been carrot and mushroom in there, but no one noticed...)
I am not a huge fan of pork, but I will cook it when specifically asked to do so. (ie: pork and raspberry sauce.) I prefer a small amount of chicken or use tofu in yakisoba.
I do love cabbage, though! This is a great way to use purple cabbage.
I usually skip the sauce, citing the uselessness of sugar and grease for dinner; if anyone asks. Instead throwing a bit of mushroom flavored soy sauce, drop of teriyaki or worchesterhire sauce over it and cutting it with broth before it gets too salty. Too much broth, and they won't fry. Just so you know!
The sauce can be bought at any local Asian grocery. I am the clueless white girl perusing the nearby Local H Mart and buying rice in bulk on a regular basis. (The one I went to before I moved had nicer vegetables.)
Supposedly you aren't supposed to use soba noodles, but that's how they were served the first time I had them. I like them that way. I haven't yet found pure buckwheat noodles; most are made from a combination of wheat and buckwheat, so this recipe does not pass the gluten-free test. The recipe above uses soba, but most recipes will call for top ramen (without spice packet) or udon.
Tonight I used buckwheat soba noodles, two chicken thighs cut very small, 1/2 lbs white mushrooms sliced, ginger and mung bean sprouts. I also added about a 1/4 of super delicious celery/mushroom broth I'm making. We were supposed to have chicken soup for dinner, but somehow ended up with this.
Clean plates all around!
(Lucky had rice noodles with egg, broth and cashews. There may have been carrot and mushroom in there, but no one noticed...)
Monday, April 18, 2011
Raspberry Sauce Over Pork Chops, With Garlic Mashers
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
Directions
1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
Served with garlic mashed potatoes, and peas.
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
Directions
1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.
Served with garlic mashed potatoes, and peas.
Subscribe to:
Posts (Atom)