Text 18578, 166 rader
Skriven 2008-12-28 07:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av BURTON FORD
Ärende: Re: Chow Mei Fun
========================
-=> BURTON FORD wrote to JIM WELLER <=-

 jw->     150 g  Dry rice noodles (also
 jw->            -called rice sticks)

 BF> Are all rice noodles those thin little strings?  Or does "rice sticks"
 BF> define the correct thickness/shape?

I think the noodles you are referencing are known as "silver noodles" or "bean
thread noodles". Used a lot all over SE Asian cuisine. Especially Thai cooking.
I really like them. They are also known as "cellophane noodles".  Here's a link
...

http://tinyurl.com/silvernoodle

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Prawns W/Fresh Silver Noodle Spring Rolls
 Categories: Seafood, Thai, Pasta, Chilies
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 tb Olive oil
      1    Shallot; peeled, sliced
      1 cl Garlic; peeled, crushed
           1" Fresh ginger; peeled,
           - sliced across
    1/2    Jalapeno; sliced
    1/4    Red bell pepper; diced
    1/2 bn Scallions; white part,
           - chopped
      4 ea Szecuhan peppercorns
      1    Fresh tomato; diced
      2    Oranges; peeled & chopped
      1 c  Sake
      1 c  Mirin
      2 tb Soy sauce
      4    Whole shrimp, roasted in the
           - oven or fried brown
      2 tb Veal stock
      2 tb Chicken stock
           Salt & pepper

MMMMM------------------------NOODLE ROLLS-----------------------------
    1/2 pk Cellophane noodles (mung
           - bean noodles)
      3 tb Peanut oil
      4    Shallot; peeled, sliced
           - thin
      4 cl Garlic; peeled, chopped
    3/4 c  Chicken stock
      1 tb Fish sauce
    1/2 bn Scallions; chopped
      2 tb Cilantro; chopped
      1 c  Carrots; peeled, julienned
      1 c  Cucumber; peeled, seeded,
           - julienned
      8    Leaves red leaf lettuce
      8    Rice wrappers

MMMMM-------------------SZECUHAN PEPPERED SALT------------------------
      2 tb Kosher salt
  1 1/2 ts Szecuhan peppercorns

MMMMM-------------------------GARLIC OIL------------------------------
    1/2 c  Peanut oil
    1/4 c  Garlic; peeled, chopped
      1 tb Chile flakes
    1/4 bn Scallions; sliced
      1 tb Szecuhan pepper salt

MMMMM-------------------------TO FINISH------------------------------
     16 lg Live spot prawns
      1 c  Rice flour
      2 tb Szecuhan pepper salt
 
  FOR THE SAUCE:
  
  Heat the olive oil and add the shallot, garlic, ginger, jalapeno, bell
  pepper, scallions and Szecuhan peppercorns and saute until all of the
  vegetables are softened.
  
  Add the tomatoes, oranges, sake, mirin, soy sauce and roasted shrimp
  and bring to a boil. Reduce to a slow simmer and cook until reduced in
  volume by 2/3 to 3/4.
  
  Add the veal stock and chicken stock and bring back to a boil. Reduce
  to a simmer and reduce until the liquid forms a thin coat on the back
  of a spoon.
  
  Strain through the fine die of a food mill or fornce through a small
  strainer with a wooden spoon. Season to taste with salt and pepper and
  reserve warm.
  
  CONTINUED IN PART TWO
  
  Chef Anne Gingrass
  
  Serves Four
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Prawns - PART TWO
 Categories: Seafood, Thai, Pasta, Chilies
      Yield: 4 servings
 
           CONTINUED FROM PART ONE
 
  NOODLE ROLLS:
  
  Soak the cellophane noodles in warm water for thirty minutes. Drain
  them and coarsely chop. Reserve.
  
  Heat the peanut oil in a suitable pot and add the shallots and garlic.
  Cook over medium heat until the shallots begin to brown. Add the
  chicken stock and fish sauce and bring to a boil. Add the noodles and
  cook at a slow simmer until all of the liquid is absorbed. Remove
  from the heat and add the scallions and cilantro. Season to taste
  with salt and pepper and cool. Reserve chilled. (You will have extra
  noodles. They make a wonderful salad and are very good served hot
  with crab or shellfish.)
  
  When the noodles are cold, dip the rice wrappers into warm water until
  soft and lay out on damp clothes. Lay a lettuce leaf down in the
  center of each wrapper and place a quarter of the carrots and
  cucumbers down the middle followed by roughly a eighth cu
  
  SZECUHAN PEPPER SALT:
  
  Combine the salt and peppercorns in a suitable saute pan and heat over
  medium heat until the contents begin to smoke ever so lightly. Remove
  and cool. Puree well in a spice grinder or small blender. Reserve
  (This is a wonderful seasoning that will keep indefinately.)
  
  GARLIC OIL:
  
  In a small pot, combine the oil with the garlic, chili flakes,
  scallions and peppered salt. Heat over medium heat until the garlic
  becomes light brown and the mixture begins to sizzle.
  
  TO FINISH:
  
  Mix the Szecuhan peppercorn salt and rice flour together in a large
  bowl. Toss the prawns in the mixture to coat and deep fry at 350 F.
  Remove to an absorbent surface and keep warm.
  
  Ladle two ounces of sauce into large serving bowls. Cut each spring
  roll into 3 pieces each and place six pieces into the center of each
  bowl. Cut the prawns in half through the center and arrange on top of
  the rolls. Drizzle with one tablespoon of the hot toasted garlic oil.
  Garnish with cilantro sprigs.
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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