Unicorn (Unicorn@Indenial.com)
Sat, 15 May 1999 13:48:20 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
This little kitchen tip comes from our friend Sandy in Florida.
I have my own system for labelling homemade freezer meals. Forget
calling them "Veal Parmigiana" or "Turkey Loaf" or "Beef Pot Pie." If
you look in my freezer you'll see "Whatever," "Anything," "I Don't
Know," and, my favorite, "Food." That way when I ask my husband what
he wants for dinner, I'm certain to have what he wants.
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
This is a somewhat "internationalized" version of an Indonesian
classic, but it retains all the flavors and aromas that every
Indonesian knows.
Mie Goreng (Fried Noodles)
1 lb (450 g) Chinese mein noodles, or vermicelli or linguine
4 Tbs (60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 to 2 (to taste) fresh red chilli peppers, seeded and diced
2 pork chops, meat removed from bone, trimmed
and finely diced
1/2 lb (250 g) shrimp, shelled and deveined
3 stalks celery, finely sliced
1 cup (250 ml) finely sliced bok choy or green cabbage
Salt and freshly ground black pepper to taste
3 Tbs soy sauce (or to taste)
For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely sliced
1 cucumber, thinly sliced
Cook the noodles according to package directions until 'al dente', or
firm to the tooth. Drain and immediately rinse under cold water to
stop the cooking. Set aside. Heat the peanut oil in a wok or large
skillet over high heat and fry the onion, garlic, and chilli pepper
until the onion is soft and golden. Add the pork and the shrimp and
stir until cooked through. Add the celery, bok choy, salt, and
pepper, and stir for a minute or two. You want the vegetables to be
hot but crisp. Add the cooked noodles and continue stirring until the
noodles are heated through. Add the soy sauce and pile onto a serving
dish. Sprinkle with the fried onion flakes and scallions, and
decorate the edge of the plate with the sliced cucumber. Serve
immediately. Serves 6 to 8.
Fried Onion Flakes
In Indonesia these are made by deep frying very thinly sliced
shallots, but an almost identical flavor can be achieved by the
following method.
1/4 cup (60 ml) dried onion flakes
Saute the dried onion flakes in a dry saute pan over moderate heat,
stirring frequently, just until they become aromatic and have turned a
light golden brown. These may be kept indefinitely in an airtight
container. Makes 1/4 cup (60 ml).
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