Sunday Nite Dinner » amaranth http://sundaynitedinner.com Mon, 20 Apr 2009 06:39:49 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Singapore Rice Noodles http://sundaynitedinner.com/singapore-rice-noodles/ http://sundaynitedinner.com/singapore-rice-noodles/#comments Wed, 12 Sep 2007 05:06:12 +0000 Chuck http://sundaynitedinner.com/2007/09/11/singapore-rice-noodles/ a

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Singaporean Noodles

This past Sunday, Jane and Mark hosted Sunday Nite Dinner. For the main dish, Jane made Singapore rice noodles. The recipe can be found in The Wisdom of the Chinese Kitchen by Grace Young. From the cookbook...

"In Singapore, it is common to catch the intoxicating aroma of curry in the air. Almost every restaurant serves mai fun — rice vermicelli or rice sticks — stir-fried with curry powder, baby shrimp, scallions, celery and Chinese mushrooms, for this is one of Singapore's most famous dishes."

The Singapore rice noodles recipe serves 4 to 6 as a part of a multicourse meal. Since we were having the noodles as the main entrée, Jane doubled the recipe to serve five of us with leftovers to spare. As a side dish, Jane prepared stir-fried amaranth two ways. Amaranth (yeen choy) is a leafy vegetable that looks like red Swiss chard with red and green variegated leaves. The first amaranth side dish was a simple garlic and salt stir-fry. The second amaranth stir-fry can also be found in The Wisdom of the Chinese Kitchen and used garlic and wet bean curd (fu yu).

The Singapore rice noodles were delicious. I loved the shrimp, the Chinese barbecued pork and fragrant curry in the noodles. The stir-fried amaranth was a nice hearty green vegetable dish to accompany the noodles. Dinner was great and I had to excuse myself from the table to prevent over-eating. And it was a legitimate reason to go watch football on the couch.

For dessert, Jane made chocolate devil's food cupcakes. As chocoholics, Hungry Bear and I really love when someone makes a chocolate dessert. Considering Jane is a self proclaimed non-baker, we appreciate it even more when she bakes these chocolate cupcakes.

The cupcakes were topped with a ganache. Unfortunately, we managed to make a grainy ganache and then proceeded to completely break it. Luckily, we were able to save it. I'll follow up with a new post explaining how we fixed the ganache and provide more details about the yummy devil's food cupcakes.

SNDsters: Howie, Mark, Jane, Hungry Bear, Chuck

Singapore Rice Noodles Recipe

Ingredients:
4 Chinese dried mushrooms
8 ounces rice vermicelli (mai fun)
2 tablespoons thin soy sauce
1 tablespoon Shao Hsing rice cooking wine
1 1/2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons vegetable oil
4 ounces small shrimp, shelled and deveined
1/2 cup finely shredded scallions
1 cup thinly sliced celery
2 teaspoons Madras curry powder
3/4 cup homemade chicken broth
4 ounces Chinese barbecued pork, store-bought or homemade, cut into julienne strips

Directions:
1) In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and thinly slice the caps.

2) In a large bowl, soak the rice noodles in enough cold water to cover for 20 to 30 minutes, or until noodles are limp and softened. Drain in a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.

3) Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and the shrimp, and stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or until shrimp have just turned orange but are not cooked through. Transfer the shrimp mixture to a plate and set aside.

4) Add the remaining 2 tablespoon vegetable oil, celery, and sliced mushrooms, and stir-fry 30 seconds. Add the curry powder and stir-fry 10 seconds, or until fragrant. Restir soy sauce mixture and swirl it into the wok. Add the chicken broth, reserved mushroom soaking liquid, and 1/3 cup cold water, and bring to a boil over high heat.

5) Add the drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture. Cover and cook over medium-high heat 2 to 3 minutes, stirring occasionally, until noodles are just tender. Add the shrimp and barbecued pork, and cook, stirring, 1 to 2 minutes, or until shrimp are just cooked through and liquid has been absorbed by the noodles. Serve immediately.

Serves 4 to 6 as part of a multicourse meal

[Recipe via The Wisdom of the Chinese Kitchen cookbook by Grace Young]

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