Burmese khow suey

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, Subzi | Tags: , |

A vegetarian version of the traditional Burmese dish. It is essentially a one-dish meal
comprising of noodles in a soup of curried vegetables in coconut milk, served with a variety of contrasting accompaniments. Each of your guests can individually mix the rich array of accompaniments to create their own original taste sensation. The ingredients that make the difference are fried garlic, coriander, lemon juice, fried onions and chillies.

Serves 4.

Ingredients
1 packet rice noodles
For the khow suey
2 chopped onions
2 teaspoons chopped garlic
1 teaspoon chopped ginger
1 large lemon grass root, chopped
1 teaspoon coriander (dhania) powder
1 teaspoon cumin (jeera) powder
½ teaspoon turmeric (haldi) powder
2 tablespoons roasted and powdered gram dal (daria)
2 cups coconut milk
1½ cups mixed vegetables (baby corn, broccoli, carrot, French beans and cauliflower)
1 teaspoon sugar
juice of ½ lemon
salt to taste
2 tablespoons oil
For the toppings
¼ cup salted and roasted peanuts
¼ cup sliced spring onions
1 lemon wedge
¼ cup fried onions
¼ cup fried garlic cloves
2 to 3 sliced fresh red chillies
Method
1. To cook the rice noodles follow the instructions on the packet, or immerse them in plenty of hot water for 10 minutes till they soften. Drain and place in a bowl of cold water till required. When you wish to serve, immerse them in hot water again and
2. Heat 1 teaspoon of oil and sauté the onions, garlic, ginger, lemon grass, turmeric, coriander and cumin powder till the onions are soft.
3. Cool, add the besan and blend it to make a paste.
4. Sauté the paste in the remaining 1 teaspoon of oil and season with salt and sugar.
5. Add the coconut milk and vegetables and simmer till the vegetables are tender, adding a little water if required.
6. Take it off the heat and add lemon juice.
7. Pour it over cooked rice noodles and serve with the toppings.
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Hakka rice noodles

Posted on June 18, 2009. Filed under: Foods on the go, Snacks | Tags: , , |

Children will love these appetising and healthy rice noodles tossed with vegetables and bean sprouts.

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
2 cups rice noodles
2 cups mixed vegetables (carrots, cabbage, capsicum), cut into strips
1½ teaspoons chopped garlic
½ cup sliced spring onion whites
¼ cup bean sprouts
1 tablespoon soya sauce
2 to 3 green chillies, finely chopped
1 teaspoon cornflour, dissolved in 1 tablespoon cold water
¾ cup chopped spring onion greens
1 teaspoon sugar
1 teaspoon oil
Salt to taste
Method
1. Place the noodles in a deep vessel and pour 2 cups of boiling water over them. Cover and keep aside for 5 minutes. Drain and set aside.
2. Heat the oil in a pan and sauté the garlic and spring onion whites. Add the vegetables, bean sprouts and soya sauce and sauté for 6 to 8 minutes.
3. Add the green chillies, corn flour solution, salt and ¼ cup of water and mix well. Cook for another minute.
4. Add the noodles, spring onion greens and sugar and toss lightly.
5. Serve hot.
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Thai stir-fried noodles

Posted on June 18, 2009. Filed under: Subzi | Tags: , |

Go Thai, with this stir-fried noodle recipe! The unusual peanut butter based sauce adds a classy touch to this simple noodle recipe.

Preparation Time : 10 to 15 mins.
Cooking Time : 10 mins.

Serves 4.

Ingredients
2 cups cooked rice noodles, refer handy tip
½ cup sliced baby corn
½ cup cauliflower florets
¼ teaspoon dry ginger powder (soonth)
1 cup tofu (soya paneer), cut into cubes
1 tablespoon soya sauce
1 tablespoon lemon juice
1 teaspoon dry red chilli flakes
2 tablespoons roasted salted peanuts, crushed
3 tablespoons oil
Salt to taste
For the sauce
2 to 3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
Salt to taste
For the sauce
1. Combine all the ingredients in a saucepan, with ½ cup of water.
2. Bring to a boil and simmer till the sauce thickens.
How to proceed
1. Blanch the baby corn and cauliflower in a vesselful of salted water. Drain and keep aside.
2. Heat the oil in a wok, add the dry ginger powder, tofu and soya sauce. Fry till the tofu becomes golden brown.
3. Add in the baby corn and cauliflower florets and sauté for 2-3 minutes.
4. Mix in the noodles, lemon juice, chilli flakes and salt.
5. Place on a serving dish and sprinkle the peanuts on top.
6. Serve the stir-fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
To make peanut butter, grind roasted peanuts with very little butter. Later incorporate this paste in usual butter slowly. Chill and use.
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Green vegetable noodles

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, Subzi | Tags: , , |

Rice noodles and green vegetables in a fiery red curry sauce!

Cooking Time : 20 mins.
Preparation Time : 15 to 20 mins.

Serves 4.

Ingredients
2½ cups cooked rice noodles, refer handy tip
¼ up long beans (chawli), cut into 25 mm. (1″) pieces
½ cup broccoli florets
¼ cup boiled green peas
¼ cup french beans, cut into 25 mm. (1″) pieces
For the curry sauce
1 cup coconut milk
1 recipe red curry paste, recipe below
1 teaspoon tamarind paste
1 tablespoon sugar
1 tablespoon chopped roasted peanuts
2 teaspoons cornflour
Salt to taste
For the red curry paste
5 Kashmiri red chilles, soaked in warm water for 10 minutes and drained
½ cup cubed boiled white pumpkin (doodhi / lauki)
½ teaspoon dry ginger powder (soonth) mixed with water
¼ cup chopped lemon grass leaves (hare chai ki patti)
6 stalks coriander
1 tablespoon coriander (dhania) seeds
2 tablespoons cumin seeds (jeera)
½ tablespoon peppercorns
½ teaspoon soya sauce
½ teaspoon salt
For the red curry paste
1. Blend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside.
2. Combine all the remaining ingredients and blend to a smooth paste using the reserved lemon grass water. Keep aside.
For the curry sauce
1. In a pan, mix the coconut milk, cornflour, red curry paste, tamarind paste, sugar and peanuts and bring to a boil.
2. Add the salt and simmer for a few minutes till the sauce thickens. Keep aside.
How to proceed
1. Cook the long beans, broccoli florets, green peas and french beans in salted hot water till they are tender. Drain and keep aside.
2. Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides.
3. Pour the curry sauce over the noodles and vegetables.
4. Serve immediately.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
Do not use coriander leaves for making red curry paste as it will affect the colour of the paste.
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