cookbook

Curries of the World
Mridula Baljekar

Mee krob is usually served at celebration meals. It is a crisp tangle of fried rice vermicelli, with minced pork, prawns, dried shrimp and beansprouts, tossed in a piquant sweet ond sour sauce and garnished with strips of omelette.

serves 4-6

vegetable oil, for frying
175g/6oz rice vermicelli
l5ml/1 tbsp chopped garlic
4-6 dried chillies, seeded and chopped
30ml/2 tbsp chopped shallot
15ml/1 tbsp dried shrimps, rinsed
115g/4oz minced (ground) pork
115g/4oz peeled, raw prawns (shrimp), chopped
30ml/2 tbsp brown bean sauce
30ml/2 tbsp rice wine vinegar
45ml/3 tbsp fish sauce
75g/3oz palm sugar or light brown sugar
30ml/2 tbsp tamarind or lime juice
115g/4oz/½ cup bean sprouts
salt and ground black pepper

For the garnish
2 spring onions (scallions), shredded
30ml/2 tbsp fresh coriander (cilantro) sprigs
2 heads pickled garlic (optional) 2-egg omelette, rolled and sliced
2 fresh red chillies, chopped

1 Heat the oil in a wok or large pan. Cut the vermicelli into handfuls about 7 5cm/3in long, and deep fry until they puff up. Remove. Drain on kitchen paper.
2 Leave 30ml/2 tbsp of the hot oil in the pan. Add the garlic, chillies, shallot and shrimps and fry for 2-3 minutes.
3 Add the pork and stir-fry for about 3-4 minutes, until it is no longer pink. Add the prawns and fry for 2 minutes. Remove the mixture and set aside.
4 To the same pan, add the brown bean sauce, vinegar, fish sauce and palm sugar or brown sugar. Bring to a gentle boil, stir to dissolve the sugar and cook until thick and syrupy.
5 Add the tamarind or lime juice and adjust the seasoning. It should be sweet, sour and salty.
6 Reduce the heat. Add the pork and prawn mixture and the bean sprouts to the sauce; stir to mix.
7 Add the rice noodles and toss gently to coat them with the sauce. Transfer the noodles to a platter. Garnish with spring onions, coriander leaves, pickled garlic, omelette strips and red chiles.

the_wanlorn

Ingredients:
3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells
10 cups water
1 cup dry white wine
1 tablespoon sea salt
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Directions:

1. In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Saute for 5 minutes until softened but not brown.

2. Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.

3. Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we'll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.

4. Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Current Mood: hungry
Current Location: Bed
Current Music: Silver Bullet

kate

Mario Batali
Simple Italian Food

makes 4 cups

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in a 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes, crushed by hand and juices reserved
salt to tastes

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.

kate

Mario Batali
Simple Italian Food

serves 4

Cleaned cooked crawfished meat is available in fancy fish stores throughout the summer, but it is definitely better if you boil and peel the crawfish yourself. For this dish I prefer lemon basil, which adds an almost Southeast Asian shrimp or lobster meat can also stand in for the crawfish meat.

5 pounds crawfish, boiled, cooled, and tail meat removed (1 1/2 cups)
1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
4 jalapeno peppers, cored, seeded, and julienned
1 pound very ripe plum tomatoes
1 pound fresh pappardelle
1/4 fresh lemon basil leaves, lightly packed
zest of 1 lemon
salt and pepper

Pick through the crawfish and discard any shell bits

Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.

In a 12 to 14 inch sate pan, heat the olive oil until almost smoking over medium heat. Add the garlic and jalapenos and cook until the garlic is light golden brown, about 2 minutes. Meanwhile, trim off the stem ends from the tomatoes and cut into 3/4 inch cubes. Add the tomatoes to the pan with garlic and chiles and cook until soft and beginning to get saucy, 8 to 10 minutes. Lower the heat to a simmer while you cook the pasta.

Drop the pappardelle into the boiling water and cook until tender, about 2 minutes. Drain the pasta. Toss the crawfish meat into the tomato sauce, add the pappardelle, and toss to coat well over low heat. Add the lemon basil and lemon zest, season to taste with salt and pepper, toss again, and serve immediately.

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Entries tagged with vegetables: garlic

Crispy Fried Rice Vermicelli

Bouillabaisse

Basic Tomato Sauce

Pappardelle with Crawfish, Tomatoes, and Lemon Basil

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December 2011

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