|Rice noodles a few different recipes by Katherine
Quick beef pho
- 2L (8 cups) salt-reduced beef stock
- 2 thick slices ginger
- 1 onion, thinly sliced
- 2 garlic cloves, sliced
- 3 star anise
- 2 cinnamon quills, lightly bruised
- 2 tbs caster sugar
- 1/3 cup (80ml) fish sauce
- 375g flat rice noodles
- 400g beef eye fillet, very thinly sliced
- 1 cup (80g) bean sprouts
- 1 long red chilli, seeds removed, thinly sliced
- 1/3 cup each of basil, mint and coriander leaves, to serve
All nutrition values are per serve.
2) Char Kuey Teow (courtesy of Malaysia food.net)
To Prepare Rice Noodles :
- If using ‘fresh’ flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 1 to 2 mins, and using your fingers, gently separate the noodles. Be careful not to soak them too long – noodles should be ‘al dente’ or they will break up too much when stir frying. Drain thoroughly
- If using packaged ‘dried’ flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to ‘cool off’ the noodles. Drain well. It’s vital for the noodles to be just ‘al dente’ – not soft so that it does not break up too much when stir-frying
<!– google_ad_client = "pub-8904001519948249"; google_ad_width = 300; google_ad_height = 250; google_ad_format = "300x250_as"; google_ad_type = "text_image"; google_ad_channel ="4498339700"; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066FF"; google_color_url = "669933"; google_color_text = "000000"; //
To stir fry Char Kway Teow :
- In a small bowl, mix the thick, dark soy sauce, light soy sauce with 2 tbsp water This is your flavoring soy sauce mixture
- Heat wok on high, add lard cubes, stir-fry and allow lard to melt to mostly oil
- Remove lard oil into a small bowl
- Heat wok, preferably a cast iron wok to smoking hot, add 4 tbsp of the lard oil [or peanut oil], stir-fry garlic a few seconds, add lap cheong [Chinese sausage] [optional] and stir-fry the lap cheong for about a min
- Toss in fresh shrimp and squid, stir-fry till just turned opaque – do not overcook
- Add noodles, sprinkle 3 to 4 tbsp of the soy sauce mixture all over the noodles, and salt and white pepper to taste
- Gently stir-fry for 3-5 mins
- Make a circular empty space in the middle of the wok, using your ladle to push the noodles up and all around the outer edges of the wok
- Add 1-2 tsp lard or peanut oil, break 2 or 3 eggs [your preference], add a pinch of salt to the eggs
- Roughly scramble the eggs, when it’s done, push the eggs aside, add the fresh cockles, stir-fry a few seconds, then fold the noodles over and add 3 tbsp of the pan-roasted chili paste [or more according to your taste]
- Stir-fry gently, allow noodles to get slightly charred in the hot wok, 5-8 mins
- Finally add chives and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the noodles
- Turn off heat, dish onto individual serving plates, add a dash of white pepper and serve hot immediately
Cook’s Note: The bean sprouts should be nice & crunchy when the Char Kway Teow is served. Therefore, it’s very important to add the bean sprouts at the very last minute – as the bean sprouts will continue to cook & wilt after removal from heat.
For an authentic ‘Char-red’ Kway Teow i.e. for that ‘charred taste’, you have to maintain a very hot wok, preferably an cast-iron wok. Also, it is best to divide the ingredients and stir-fry the noodles in smaller or individual servings.
Rice noodle salad with shrimp and scallions
An easily improvised salad for any time of year. In summer, I add fresh mint and Thai basil from my garden. Keep some nuoc cham (Vietnamese dipping sauce) in your fridge, and this salad will come together in minutes. Serves 2; can be doubled.
1/2 lb banh pho noodles
1 tsp vegetable or peanut oil
8 large (31-40 size) shrimp, peeled and deveined
1/4 head thinly shredded iceberg lettuce
1/4 cup shredded cucumber (I like the European seedless cucumbers, shredded on the largest holes of a box grater)
Handful of mint leaves and/or Thai basil, if you have it
A few strips of shredded carrot, if you have it
1/4 cup thinly sliced scallions
Nuoc cham, 3 Tbsp or more, to taste
2 tsp chopped dry roasted, unsalted peanuts
Fill a bowl with hot tap water. Soak the noodles for 15 minutes, until flexible. Drain. Meanwhile, bring a large pot of water to a boil. Drop in the noodles, and cook for 3 minutes. Drain, rinse under cold water, and drain again. Set aside.
In a small frying pan (not nonstick), heat 1 tsp oil over high heat until almost smoking. Sauté the shrimp for 1 minute on each side, until shrimp are curled, no longer translucent, and have a bit of brown color. Remove from the pan and set aside.
Assemble the salad: To a serving bowl or platter, add — in this order — lettuce, cucumber, mint leaves (if using), carrot (if using), scallions, and the cooked noodles. Top with shrimp. Pour on the nuoc cham and toss, then sprinkle chopped peanuts on top.