AIB Cooking Book - Klaus Meyer homepage

More documents

Recommendations

Info

Singapore Noodles (from South East Asia) By Michael A. Sartor Abstract When guests drop by unexpectedly, Canadian tradition might call for the impromptu preparation of a homemade pizza with fresh ingredients and accompanied by cold beer to share over conversation (or a hockey game on the television). If you can identify with this last minute entertaining dilemma, I have the perfect alternative for you. Theory This is a great dish to prepare either with friends or, ahead of their visit. Everyone can pitch in while chatting over a drink. With a couple of knives and some cutting boards, your guests can help to slice and dice your way to serving dinner. International context My wife and I were inspired to add this dish to our repertoire of dinners that we use to entertain friends after our experiences backpacking through South East Asia as university students. On a shoestring budget, we frequently found ourselves dining from noodle stalls where a handful of fresh ingredients tossed into a hot pan were the perfect accompaniment to the sights, sounds and aromas that surrounded us in foreign lands. Variations on this dish are widely available throughout Asia (notwithstanding the name of this dish). It became our staple while traveling. Methodology Eleven easy steps that can be completed in less than ten minutes: 1. Warm the oil in a large wok or stir fry pan. Toss in the mushrooms, ginger, turmeric and fresh red chillies and stir fry for 30 seconds. The combined ingredients will appear very dry in the wok at this stage. 2. Toss in the prawns (shrimp) and continue to stir fry for 1 minute, until the prawns start turning pink from the heat. 3. Add the smoked bacon (pancetta) and cook for no more than 1 minute. 4. Toss in the bean sprouts, along with the julienned fresh red pepper and carrot, then stir fry for 1 minute. 5. Sprinkle the cooked shredded chicken and mix well throughout, continuing to warm the dish for another 30 seconds. 6. Add the drained vermicelli 34 Ingredients (for 4‐6 persons) 500 grams (18 ounces) dried vermicelli rice noodles, pre‐soaked in hot water for 10 minutes and then drained 4 tablespoons groundnut oil, peanut oil or canola oil 2 tablespoons freshly grated ginger root 1 fresh red chilies, deseeded and finely chopped (use 2 if you prefer you dish hotter) 10 fresh shitake mushrooms, sliced 2‐3 tablespoons turmeric 350 grams (12 ounces) raw tiger prawns (shrimp), shelled and deveined 200 grams (8 ounces) diced smoked bacon (pancetta) 2 fresh red peppers, deseeded and julienned 2 handfuls of bean sprouts 2 handfuls of julienned carrot 200 grams (8 ounces) cooked chicken breast, shredded 2 teaspoons crushed dried chilies 4 tablespoons light soy sauce 4 tablespoons oyster sauce 2 tablespoons clear rice vinegar or cider vinegar 2 eggs, beaten dash of toasted sesame oil 5 spring onions, trimmed and julienned lengthways
noodles and continue stir frying for 2 minutes as you mix the noodles into the dish. 7. Mix the crushed dried chilies, vinegar, oyster sauce and soy sauce together in a small bowl. Pour this mix of seasonings into the pan. 8. Pour in the beaten eggs and stir the entire dish for approximately 1 minute, until the egg is fully cooked. 9. Drizzle in the toasted sesame oil to season. 10. Toss in and mix the julienned green onions (spring onions) and remove the wok from the heat. 11. Serve immediately and enjoy! Discussion: Fresh ingredients tossed in a hot pan, with good friends and some laughs – the only thing missing is a cold beer (preferably your favorite Asian variety – Tiger, Bintang, Singha, Angkor, Tsingtao, San Miguel…)…which will help to relieve the heat from both the fresh and dried chilies! 35
Page 2 and 3: The Gllobalizatioon of Food d Cultu
Page 4 and 5: Part II: Main Courses: Seafood‐ba
Page 6 and 7: Editors Tomas Hult Michigan State U
Page 8 and 9: Editors’ Introduction: Internatio
Page 10 and 11: dish for their new friends - callin
Page 12 and 13: Appetizers Part I: Small Dishes •
Page 14 and 15: Photos: Rolando Soliz Estrada (SSup
Page 16 and 17: Brinjal (Aubergine) Chutney or Brin
Page 18 and 19: Methodology 1. Now this is an easy
Page 20 and 21: Abstract Akoori is a Favorite Parsi
Page 22 and 23: International Context I must admit,
Page 24 and 25: The phootos illustratee variations
Page 26 and 27: Stir FFried Kingg Prawns, Green Sal
Page 28 and 29: 11. Place green salads with tomatoe
Page 30 and 31: Carib bbean Shrrimp and Avocado A S
Page 32 and 33: Abstractt This dishh is special bec
Page 36 and 37: Beef OOlives with h Red Cabbbage an
Page 38 and 39: While thhe roulades ssimmer it is t
Page 40 and 41: Vindaloo comes from central and sou
Page 42 and 43: 4. Dip fingers/palm in oil, take a
Page 44 and 45: 3. 4. 5. Over mediumm‐high heat,
Page 46 and 47: 5. Wheen onions reduce down, add ga
Page 48 and 49: Methoddology 1. Boil the chesstnuts
Page 50 and 51: Fried Leekk and Min nced Meat t (fr
Page 52 and 53: Methoddology 1. Peeel off strips of
Page 54 and 55: Chiles en Nogada (Stuffed Peppers i
Page 56 and 57: Indian Courgette Latkes (from Asian
Page 58 and 59: Note thhat the propoortions of carr
Page 60 and 61: Discussion When thhe soufflé is ba
Page 62 and 63: International context Many countrie
Page 64 and 65: pre‐marinated in a jar) and occas
Page 66 and 67: MUSCCATEL MO OUSSE (From German ny)
Page 68 and 69: 8. Mix 1 tablespoon sugar and ½ ta
Page 70 and 71: Photos: Roolando J. Soliz Estrada 7
Page 72 and 73: Abstractt This is a simple and refr
Page 74 and 75: DAD’S EGG NOG (from England/USA)
Page 76 and 77: Chai (Masala Tea) (From India) By F

AIB Cooking Book - Klaus Meyer homepage

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?