Text 25195, 108 rader
Skriven 2015-03-21 10:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pi & e(verything) 399
=============================
 -=> Nancy Backus said to Janis Kracht <=-
 
 JK> Yes, that ninja I have is great for just about anything that isn't a
 JK> large quantity.  I used it yesterday to make strange recipe I found in
 JK> my arabian/turkish/Greek cookbook (it's really neat (g)). This one is
 JK> from Turkey. You mix 1 cup tahini, 4 garlic cloves, 2Tb. lemon juice,
 JK> coriander, red pepper sauce, and 2Tb olive oil, pour it over fish
 JK> fillet and bake the fish. Then you stir fry 2 or 3 Tbs. pignoli nuts in
 JK> olive oil until browned and after the fish is baked for 30 minutes, you
 JK> top it with the pignoli nuts.  Talk about spicy hehe.. we loved it
 JK> though. 
 NB> Sounds tasty...  :)   Is that 2 Tb each of the lemon juice, coriander
 NB> and red pepper sauce, or are the second two "to taste"...?

Everything is "to taste." For my preference, the
appropriate dose of coriander might be little more
than a dash and the pepper sauce closer to the 2 Tb
if it wasn't too vinegary.

 -=> Nancy Backus said to Ruth Haffly <=-

 NB>> We were discussing Pi Day at church on Sunday... One guy was saying
 NB>> that his son's Math teacher wanted all the kids to bring in some
 NB>> sort of pie (I guess on Friday) to celebrate... I mentioned that
 NB>> savory would count... and then someone mentioned pizza... (G)  One
 NB>> could really have fun with that... :)
 RH> That could be quite interesting.
 NB> I didn't get the chance yesterday to ask how it went, and what
 NB> actually transpired...  ;)   But on Pi Day, we had a quasi
 NB> "upside-down" pot pie for supper ... I did that "stir-fry" of chicken
 NB> and veggies that I mentioned in an earlier message, and served it atop
 NB> of a slice of multigrain bread... I had toyed with the idea of serving
 NB> it in a bowl with the slice of bread on top, but backed off.  And then
 NB> for dessert we shared a mini pecan pie from Wegmans, bought the day
 NB> before...   

I didn't see much hoopla about Pi day here, despite
its happening less frequently than a total eclipse of
the sun. I posted a bunch of pastry recipes and hoped
other people would too. Of course, on 1/9/61 I made a
big deal of it, but it seems nobody else did.

Braised Ee Fu Noodles 
categories: Chinese, Singaporean, pasta, side
servings: 2

h - Braising sauce (mix altogether)

2 Tb oyster sauce
- (sub vegetarian mushroom sauce)
1/4 ts dark soy for colour
1/4 ts sugar
1/4 ts Hua Tiao Wine (optional but it makes a difference)
1 ds white pepper (optional)
1 c water
mushrooms (any variety work well)
chives
h - Other ingredients
2 cloves garlic, sliced thinly
2 handfuls beansprouts, heads and tails removed
2 dried mounds Ee Fu Noodles
2 Tb vegetable oil
1/4 ts white sesame oil

If you are using dried mushrooms, soak them in lukewarm
sugar solution (mix 1/2 c warm water + 1 ts sugar).
When they have plumped up, remove the stalks and slice
the caps into slivers.

If you are using using fresh mushrooms, simply give
them a quick wipe with a damp cloth and proceed to
remove the stalks and slice the caps.

Traditionally, this dish is cooked with Yellow Chives.
If you are not familiar with Yellow Chives, they are
garlic chives that have been grown under cover, without
any exposure to direct sunlight. This prevents the
leaves from turning green. They are considered a
Chinese delicacy, and often served alone or paired
with another vegetable in a stir-fry. If you cannot
find them, please just use regular green chives.

Rinse and cut chives into 1" lengths.

In a wok, heat vegetable oil with sesame oil. When it
is very hot, add in garlic and fry briefly before
throwing in the bean sprouts, chives and mushrooms.
Stir-fry 1 min.

Add braising sauce and allow to simmer 1 min.
Maintain medium-high heat throughout.

Add in Ee Fu noodles, making sure you submerge them
in the braising sauce as much as possible. Cover with
a lid and let the noodles stew in the sauce for 2 to 3
min. Open lid and check for doneness. There should be
little or no braising sauce when the dish is done. Do
not overcook or the noodles will become soggy. Allow
the residual heat to continue cooking the noodles till
al dente. Dish up on serving plate and garnish with
cut chives or coriander.

Ju The Little Teochew via pigpigscorner.com


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