Stir-fried Tofu and Beansprouts with Noodles

Ingredients

8 oz firm tofu
peanut oil, for deep frying
6 oz medium egg noodles
l tbsp sesame oil
l tsp cornflour
1/2 tsp dark soy sauce
2 tbsp Chinese rice wine
l tsp sugar
6-8 spring onions, cut diagonally into l-inch lengths
3 garlic cloves, sliced
1 green chili, seeded and sliced
4 oz Chinese cabbage leaves, coarsely shredded
2 oz beansprouts
2 oz cashew nuts, toasted

Method

  1. Drain the tofu and pat dry with kitchen paper. Cut the tofu into 1-inch cubes.
  2. Half-fill a large heated wok with peanut oil and heat to 180°C/350°F.
  3. Deep fry the tofu cubes in batches for 1-2 minutes, until golden and crisp. Drain on crumpled kitchen paper.
  4. Carefully pour all but 2 tbsp of the oil from the wok.
  5. Cook the noodles. Rinse them under cold water and drain well. Toss in 2 tsp of sesame oil and set aside.
  6. In a bowl, blend together the cornflour, soy sauce, rice wine, sugar and remaining sesame oil.
  7. Reheat the 2 tbsp of peanut oil and, when hot, add the spring onions, garlic, chili, Chinese cabbage and beansprouts. Stir-fry for 1-2 minutes.
  8. Add the tofu with the noodles and sauce. Stir-fry for about 1 minute until well mixed. Sprinkle with the cashew nuts. Serve at once.

Makes 4 servings.

Source: Essential Vegetarian


Today’s Comic

Braised Sweetbread with Saffron

Ingredients

1 veal sweetbread (pancreas, or “heart”)
1 lemon
all-purpose flour, for dusting unsalted butter
1 tbsp vegetable oil
2 shallots, peeled and chopped
2 carrots, peeled and sliced or diced
1 glass of sweet white wine
6 tbsp chicken stock
generous pinch saffron strands
6 tbsp heavy cream
salt
black pepper

Pasta

2 cups all-purpose flour
2 free-range eggs
3 free-range egg yolks
1/2 tbsp olive oil
salt

Method

  1. Make the pasta. Mix all the ingredients by hand or in a mixer to make the dough. Let rest until needed.
  2. Put the sweetbread in a pan of cold water, add salt and the juice of half a lemon, then simmer for about 7 minutes. Let cool.
  3. Drain the sweetbread and trim off all the sinew, then break it up into nuggets. Dust in a little flour and then panfry over medium-high heat in 1/2 tablespoon butter and the oil until golden.
  4. Remove the sweetbread nuggets and set them aside, then drain the excess fat from the pan.
  5. Place pan over medium heat and add a knob of fresh butter, then the shallots and carrots. Sweat for a few moments, then deglaze the pan with the wine, and boil to reduce.
  6. Add the chicken stock, saffron, and cream, then put the sweetbread nuggets back in the pan and simmer gently until fully cooked, basting and turning frequently. Check the seasoning, adding a squeeze of lemon if necessary.
  7. Roll out the pasta dough and cut it into ribbons. Cook in plenty of boiling water, then drain and toss in a little butter.
  8. Serve the sweetbread in deep bowls with the pasta and plenty of the rich creamy sauce.

Makes 2 servings.

Source: The French Kitchen


Today’s Comic

Sicilian Spaghetti with Sardines

Ingredients

12 fresh sardines, cleaned and boned
1 cup olive oil
1 onion, chopped
1/4 cup dill sprigs
1/2 cup pine nuts
2 tablespoons raisins, soaked in water
1/2 cup fresh bread crumbs
1 pound spaghetti
flour for dusting
salt

Method

  1. Wash the sardines and pat dry on paper towels. Open them out flat, then cut in half lengthwise.
  2. Heat 2 tablespoons of the oil in a pan, add the onion and fry until golden. Add the dill and cook gently for a minute or two.
  3. Add the pine nuts and raisins and season with salt.
  4. Dry-fry the bread crumbs in a frying pan until golden. Set aside.
  5. Cook the spaghetti in boiling, salted water according to the instructions on the package, until al dente.
  6. Heat the remaining oil in a pan. Dust the sardines with flour and fry in the hot oil for 2-3 minutes. Drain on paper towels.
  7. Drain the spaghetti and return to the pan. Add the onion mixture and toss well.
  8. Transfer the spaghetti mixture to a serving platter and arrange the fried sardines on top. Sprinkle with the toasted bread crumbs and serve immediately.

Makes 4 servings.

Source: Healthy Meriterranean Cookbook


Today’s Comic

Thai Curry Noodle Soup

Ingredients

5 dried red chilies
1/4 cup vegetable oil, plus extra for deep-frying
12 oz fresh egg noodles (ba mii or Chinese lo mein)
3 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1-3/4 cups thin coconut milk
1 cup chicken stock
2 tablespoons Thai fish sauce
4 chicken thighs, skinned, boned, and chopped
4 scallions, finely chopped
chili oil, 4 shallots, preferably pink Asian, finely sliced, and 3 limes, halved to serve

Method

  1. Soak the dried chilies in water until softened, about 30 minutes, then pound to a paste with a mortar and pestle.
  2. Heat half the oil in small skillet and sauté the paste over low heat until the oil becomes red. Set aside.
  3. Fill a wok one-third full of oil and heat until a piece of noodle will puff up immediately.
  4. Add 4 oz of the noodles and fry until crisp, about 1 minute. Remove and drain on crumpled paper towels. Transfer the oil to another pan to cool.
  5. Heat the remaining oil in the wok and stir-fry the Thai curry paste for 2 minutes.
  6. Add the turmeric and stir-fry for about 30 seconds.
  7. Add the coconut milk and stock and bring to a boil. Reduce the heat and simmer for 5 minutes.
  8. Add the fish sauce and the chicken and simmer for about 5 minutes until cooked through.
  9. Cook the remaining noodles in boiling water, about 1 minute.
  10. Drain and transfer to 4 bowls, spoon over the curry, and top with fried noodles and scallions.
  11. Serve with the reserved chili oil, shallots, and lime halves.

Makes 4 servings.

Source: Noodles and Pasta


Today’s Comic

Peru-style Seafood and Pasta Stir-fry

Ingredients

1 lb 8 oz spaghetti, linguine, or any other long pasta
12 shrimp (prawns), peeled and deveined
7 oz squid, cleaned and cut into rings
12 scallops, cleaned
1/2 cup (3 oz) chopped octopus
4 tablespoons vegetable oil
1 red onion, sliced
2 yellow chilies, seeded, membrane removed, and sliced
2 cloves garlic, finely chopped
5 tablespoons white wine vinegar
4 tablespoons soy sauce
3 tablespoons oyster sauce
1/2 cup vegetable or chicken broth (stock)
4 tomatoes, skinned, seeded, and sliced into half-moon crescents
1 scallion (spring onion), cut into 1-3/4-inch pieces
1 tablespoon chopped cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Drain and set aside.
  2. Season the shrimp (prawns), squid, scallops, and octopus with salt and pepper.
  3. Add 2 tablespoons of oil in a very hot wok and stir-fry the shrimp over high heat for 1 minute until pink. Remove from the wok and set aside. Repeat the process with the squid and set aside.
  4. Clean the wok with some paper towels and return it to the heat, adding 2 tablespoons oil followed by the onion, yellow chilies, and garlic. Stir-fry for 30 seconds and add the cooked and drained pasta.
  5. Stir-fry for another minute and add the shrimp, squid, scallops, octopus, vinegar, soy sauce, oyster sauce, and broth (stock). Continue to stir-fry the ingredients for 1 minute, then finish by adding the tomatoes, scallion (spring onion), and chopped cilantro (coriander) leaves. Remove from the heat and season to taste.
  6. Serve in large shallow bowls.

Makes 4 servings.

Source: Peru – The Cookbook


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