Text 10965, 83 rader
Skriven 2008-07-22 21:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Five-spice duck
===========================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> A. Dong Supermarket [...] stopped to buy a roasted duck
 DS> with four duck tails and the head

What will the head be used for? Soup?

When I lived in Edmonton I had a favourite Chinese grocery with the
BBQ pork and ducks hanging on hooks. Some days there were brown
spheres hanging below the pork on a second hook, receiving all the
drippings.... BBQ pork stomachs. Sounds gross perhaps but they were
very tasty and CHEAP. And once chopped into innocuous little
slivers I could use them in dishes people raved about so long as I
didn't disclose my secret ingredient.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: SINGAPORE NOODLES
Categories: Singapore, Noodles, Shrimp, Pork
  Servings: 4

     3 tb Dried shrimp
     4 c  Water; boiling
   500 g  Noodles- rice; OR
   500 g  Hokkien noodles
     3 tb Vegetable oil
     2    Onions; slice thin
     2 tb CURRY POWDER
   1/2 c  Stock- chicken; >6c
     2    Garlic cloves; chopped
   100 g  Fish- small prawns; raw
   200 g  Pork- Chinese roasted; OR
   200 g  chao shao, in strips
     1 tb Soy sauce
     2 tb Wine- rice
     2    Onions- spring; sl diag
     1 c  Beansprouts
          Salt
          Black pepper; ground fresh

Every country in Southeast Asia has its own noodle dish - & I think
Singapore's is the best. [Objectivity is not my forte!] The only
problem one encounters when ordering is that there is no one such
dish. Rather, the vendor will ask you to specify exactly what kind
of noodles you desire: hokkien, teochew or Cantonese, & will that be
crispy or soft in a stir-fry or a broth?

Soak the dried shrimp in 1 cup of boiling water for 15 minutes;
drain, soak the noodles in 3 cups boiling water for 5 minutes;
drain. [If using fresh noodles, simply rinse & drain.] Transfer the
noodles to a large bowl.

Heat half the oil in a wok &, when very hot, add the onions & shrimp
& stir-fry for 2 minutes. Stir in the curry powder &, when fragrant,
add the stock. Bring to the boil, then add to the noodles in the
bowl & stir to coat.

Pour the remaining oil into the wok, stir in the garlic & prawns &
cook for a few minutes till pink. Add the chao shao & soy sauce &
stir-fry for 1 minute. Stir in the rice wine & spring onions, then
add to the noodles in the bowl along with the beansprouts. Toss the
noodles, making sure thay are well coated, & season to taste with
salt & pepper. Serve immediately.

NOTE: To make this a heartening soup, use 5-6 cups of stock.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM





Cheers

YK Jim


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