Subject: Sweet and Sour Fried Noodles
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 22 2001 - 21:27:20 EST
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F O O D F U N N Y
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Reader Fran writes, "This probably isn't a true food funny, but very
well could be."
A 4-year-old boy was asked to return thanks before dinner. The family
members bowed their heads in expectation. He began his prayer,
thanking God for all his friends, naming them one by one. Then he
thanked God for Mommy, Daddy, brother, sister, Grandma, Grandpa, and
all his aunts and uncles. Then he began to thank God for the food.
He gave thanks for the turkey, the dressing, the fruit salad, the pie,
the even the Cool Whip.
Then he paused, and everyone waited--and waited. After a long
silence, the young fellow looked up at his mother and asked, "If I
thank God for the broccoli, won't he know that I'm lying?"
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T O D A Y ' S R E C I P E
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I'm crazy about Thai noodle dishes and always order at least one every
time I go to a Thai restaurant. Here is one of my favorites:
Sweet and Sour Fried Noodles (Mee Grob)
3 cups (750 ml) peanut oil
8 oz (225 g) fine rice noodles (rice vermicelli)
4 oz (125 g) ground pork or chicken
4 oz (125 g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped firm tofu
1/3 cup (80 ml) white vinegar
1/3 cup (80 ml) sugar
1/3 cup (80 ml) Thai fish sauce*
3 eggs, beaten
Freshly ground pepper to taste
2 heads pickled garlic, thinly sliced (see recipe below)
2 - 3 hot red chilies, seeded and thinly sliced
3/4 cup (180 ml) chopped cilantro (coriander leaves)
1/4 cup (60 ml) chopped fresh chives
* Available in finer supermarkets and Asian specialty shops
Heat the oil in a wok or pot over moderate heat until the surface
shimmers. Meanwhile, place the rice noodles in a plastic bag and
crush to break them into small pieces. Test the oil by dropping a few
noodles in - they should puff up immediately. Fry the noodles in
small batches and remove from the oil as soon as they have puffed and
turned light golden brown. Drain on paper towels. Drain off all but
about 1/4 cup (60 ml) of the oil and stir fry the ground pork or
chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and
stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir
the vinegar, sugar, and fish sauce together in a bowl until the sugar
is dissolved. Add to the meat mixture and bring to a boil. Add the
beaten eggs and pepper, stirring until the eggs are set. Add the
noodles and the remaining ingredients and stir gently to combine.
Serves immediately. Serves 4 to 6.
Thai pickled garlic may be purchased in Asian specialty shops, or you
may make your own a week or two in advance.
Pickled Garlic
6 whole heads of garlic
4 cups (1 L) water
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt
Peel as much of the papery skin off the outside of the garlic as
possible while keeping the heads intact. Combine the remaining
ingredients in a saucepan and bring to a boil over high heat. Boil
for 5 minutes and add the garlic. Boil for 2 minutes and remove from
the heat. Transfer the garlic and the liquid to sterilized jars and
refrigerate for at least 1 week before using. Will keep for several
months refrigerated. Makes about 2 pints (1 L).
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