国外料理手册大全-5-Rice-米饭.docx

rice, noodles, vermicelli, and pasta recipes1. lobster yee mein (lobster noodles) 2. penang assam laksa 3. penang hokkien mee (prawn mee/har meen/mee yoke) 4. curry laksa (curry mee) 5. chow mein (chinese noodles) 6. mee siam (malaysian spicy fried rice vermicelli) 7. singapore fried rice noodles 8. fried rice 9. fried rice with salted fish 10. carribean chicken fried rice 11. claypot chicken rice (without claypot) 12. fried rice vermicelli (rice sticks or rice noodles) with chicken 13. soba (japanese buckwheat noodles) 14. udon (kitsune udon) 15. miso ramen 16. garlic noodles 17. penang chee cheong fun (steamed rice rolls with shrimp paste /hae ko) 18. kerabu bee hoon 19. indian mee goreng (indian fried noodles) 20. mee goreng (spicy fried noodles) 21. fried vermicelli xiamen style 22. malaysian soto ayam (chicken noodle soup) 23. indonesian-style soto ayam (chicken noodle soup) 24. penang char hor fun 25. instant fried noodles (indomie) 26. linguine alle vongole (linguine with clams) 27. capellini with cockle clams and lemon butter sauce 28. angel hair pasta with seafood 29. chinese porridge (congee) with dried oysters and chicken 30. ramen noodle salad 31. banh hoi (vietnamese rice noodles with beef) 01lobster yee mein (lobster noodles) recipeingredients: 1 lobster (about 2.5 - 3 lbs)4 oz. yee mein or e-fu noodles1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce)2 stalks scallions (cut into 2-inch length)10-12 slices peeled ginger3 tablespoons cooking oilextra cooking oil for fryingsauce: 2 tablespoons oyster sauce1 tablespoon soy sauce1/8 teaspoon white pepper powder1 1/2 teaspoons sugar1/2 teaspoon sesame oil1 tablespoon shaoxing winesalt to tastemethod: clean the lobster and chop into pieces. (i always ask the store to chop it up for me). lightly crack the lobster claws in advance. blot the lobster dry with paper towels.heat up a pot of boiling water and boil the yee mein according to the packing instructions. make sure not to over boil the yee mein. drain and set aside on a big plate/bowl.in a big wok or deep skillet, heat up 3 tablespoons of cooking oil. stir-fry the ginger until aromatic and drop in the lobster. stir continuously until they start turning red, then add in the sauce, follow by the water. continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (do not over cook the lobter as it will turn rubbery in texture!)remove the lid and add the chopped scallions into the lobster. add salt to taste if needed. transfer the lobster out and pour onto the bed of yee mein. serve immediately.02penang assam laksa (nyonya hot and sour noodles in fish soup)ingredients:1 lb mackerel fish8 cups water5 pieces assam keping (peeled tamarind)1 pack dried laksa noodlesspice paste:12 dried red chilies (de-seeded)5 fresh red chilies (de-seeded)8 small shallots2 teaspoons belacan1 stalk lemon grass (use only the white part, about 6 inches)tamarind juice:tamarind (about golf ball size)1/2 cup water (repeat 3-4 times)seasonings:1 teaspoon salt2 tablespoons sugar1 teaspoon fish saucegarnishing:1 cucumber (julienned)1 bunch mint leaves (use only the leaves)1 bunch polygonum leaves/vietnamese mint leaves (daun kesom/daun laksa)1 bungan kantan (cut into small pieces)1 red onion (sliced thinly)1 lettuce (thinly cut)1 red chili/3-4 birds eye chilies (cut into small slices)1 small pineapple (cut into short strips)condiment:heh ko/prawn pastemethod: clean the fish, remove scales and guts. in a pot, bring 8 cups of water to boil. add in the fish and boil for about 10 minutes. transfer the cooked fish out into a bowl and let cool. strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.using a mini food processor, grind the spice paste until fine. heat up a wok and saute the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. transfer the spice paste into the boiling stock.extract the tamarind juice and add it into the stock. strain the tamarind juice and keep the seed. repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. continue to taste your assam laksa stock to make sure its sour and to your liking. for seasoning, add sugar, salt, and fish sauce.prepare the laksa noodles by following the packaging instructions. in a serving bowl, add in the laksa noodles and garnish all vegetables on top. pour the assam laksa soup into the bowl and serve immediately with a spoonful of heh ko/prawn paste.cooks notes:1. for the best laksa noodles, please use mount elephant brand “guilin rice vermicelli” (象山牌桂林濑粉) found at asian/vietnamese stores. (in vietnamese, its called bun bo hue guilin.) its very smooth and exactly like the laksa noodles back home. if you are lucky, you might even find the fresh ones. 2. for a good alternative, try laifen rice stick/中山濑粉 from guangdong, china. 3. fresh rice noodles or laifen/濑粉 are available in asian grocery stores, but i dont like the texture: they are a tad too thick and not smooth enough. 4. canned sardines do not make good penang assam laksa. they make the soup base fishy and unappetizing. there is no shortcut to making great assam laksa, you just have to find certain freshest fish and make it from scratch. i heard that new york-based chef pelaccio of fatty crab fame claimed assam laksa to be the ultimate malaysian dish. 03curry laksa (curry mee) recipeingredients:600g shelled cockles/bloody clams (optional)500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water3 to 4 pieces soaked cuttlefish heads200g fried soya bean cubes/tow pok (halved or quartered)200g cooked pigs blood, cut into cubes (optional)300g shredded, cooked chicken meat500g blanched bean sprouts600g blanched yellow noodles300g blanched vermicelli/rice sticks1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stockseasoning:4 tbsp salt or to taste1 1/2 tbsp rock sugar1/2 tbsp msg (optional)spices (finely ground):100g shallots25g garlic3 tbsp coriander seeds4 tbsp chilli paste2 tbsp sliced lemon grass10 peppercorns1/2 tbsp belacan (malaysian shrimp paste) granuleschili oil:110g chili paste25g garlic, pounded175ml to 200ml oilmethod: heat 1/2 cup oil to saute the spices till fragrant. add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. add in the rest of the coconut milk, tow pok, and pigs blood, if used. when soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. remove from fire and use stock as a soup for the yellow noodles and vermicelli. (should the gravy or stock curdle, strain it.)for the chili oil: saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (use this to garnish when serving.)04chow mein/chinese noodles recipe ingredients:8 oz. steamed chow mein (chinese noodles)2 oz. pork (cut into thin slices)5 shrimp (shelled and deveined)3 garlic cloves (finely chopped)1/2 cup shredded cabbage1/4 cup shredded carrot1 tablespoon soy sauce1 tablespoon oyster sauce1/2 teaspoon sugar1/2 teaspoon chinese dark soy sauce2 tablespoons water2 tablespoons cooking oil2 stalks scallions (cut into 2-inch length)salt to tastemethod:soak the steamed chow mein in cold water for about 5 minutes. rinse a few times until the water turns clear and the chow mein is soft. drain the excess water and set aside. (dont over soak the chow mein or the noodles will get limpy and soggy.)in a small mixing bowl, mix all the seasoning ingredients. set aside.heat up the wok with the cooking oil. add in the chopped garlic and stir-fry until light brown or aromatic. add the pork and shrimp and stir fry until they are half done. add the shredded cabbage and carrot into the wok and do a few quick stirs. add the noodles , the seasoning mixture and the water. continue to stir until the noodles are well blended with the seasonings and completely cooked through. add the chopped scallions, do a few final stirs, dish out and and serve hot.05mee siam (spicy rice vermicelli) recipeingredients: 12 oz vermicelli (rice sticks)12 oz bean sprouts12 shrimps (shelled and deveined)4 oz chicken (cut into thin strips)3 pieces fried bean curd/firm tofu (cut into pieces)3 stalks chinese chives (chopped into 1-inch length)1 teaspoon sugarsalt to tastesoy sauce or fish sauce to taste3 tablespoons oilspice paste:4 red chilies5 shallots5 garlic2 tablespoons taucheo (fermented yellow bean sauce)garnish:2 eggs (lightly beaten, seasoned with a pinch of salt)2 stalks scallions (chopped into 1/2-inch length)2 limes (cut into wedges)1 red chili (thinly sliced)method:soak the vermicelli in warm water for about 30 minutes or until they turn soft. drain and set aside. using a food processor, grind the spice paste and set aside. heat up a wok with some oil and make the beaten eggs into an omelet. fold and slice the omelet thinly. set aside.heat up the wok and add 3 tablespoons of oil. once the oil is heated. fry the spice paste until aromatic and the oil separates. add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.add the vermicelli and keep stirring until the the spice paste has spread evenly. add sugar and salt to taste, follow by bean sprouts and chives. continue to stir-fry until the vegetables are cooked. taste and adjust the seasoning by adding more salt or sugar to taste. if the noodles taste bland, add a little soy sauce / fish sauce to taste.transfer the mee siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. serve immediately.cooks note: i cant get kalamansi limes where i am, so i am using regular lime06singapore fried rice noodles recipe (星洲炒米粉)ingredients:2 cloves garlic, minced1 tablespoon minced ginger8 dried or fresh shiitake mushrooms12 ounces of fine dry rice vermicelli (wai wai brand recommended)2 stalks celery, sliced thin1 medium yellow onion, sliced thin4 jalapeno peppers, seeded and sliced thin1 cup bean sprouts, rinsed and drained8 green onions, root end trimmed, cut into 2-inch pieces1 pound shrimp, peeled and deveined1 pound char siu (chinese barbecued pork), cut into matchsticks4 tablespoons vegetable oil3 tablespoons oyster saucefor sauce:3 tablespoons madras (hot) curry powder2 cloves garlic, minced1 tablespoon minced ginger1 cup chicken broth4 tablespoons soy sauce4 teaspoons granlulated sugar2 teaspoons hot chili paste2 tablespoons vegetable oilmethod:1) if using dried shiitake mushrooms, soak them in hot water for half an hour. drain, then cut off the stems. slice the mushrooms thinly.2) put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). drain noodles and set aside.3) start by heating up 2 tablespoons of oil in a small pan over medium heat. add the curry powder, the ginger, and the minced garlic, and saute until fragrant. add the chicken broth, soy sauce, sugar, and chili paste. stir to combine and then cover and cook for 5 minutes. remove pan from heat and set aside.4) heat 2 tablespoons of oil in a large wok over high heat. add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. add in the celery, onion, pepper, sprouts, green onions, and mushrooms. stir-fry for 3 minutes, until the vegetables start to soften. set the vegetables aside in a bowl.5) heat the last 2 tablespoons of oil in the wok over high heat. add in the shrimp and stir-fry until they start to turn pink on both sides. add the char siu and toss to combine.6) add in the noodles and the vegetables. pour on the sauce and also add the oyster sauce. mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.7) serve hot.07fried rice recipeingredients: 12 oz. overnight rice4 oz. chicken breast (cut into cubes)4 oz. shrimp (cleaned and deveined)2 oz. long beans (tips removed and chopped into very short pieces)2 oz. carrots (cut into tiny cubes)2 eggs (beaten)2-inch ginger (peeled and cut into thin long strips)1 tablespoon fish sauce1 tablespoon soy sauce1/4 teaspoon oyster sauce2 tablespoon cooking oil3 dashes white pepper powdersalt to taste (optional)method: heat up a wok with two tablespoons of oil. add ginger strips and fry until aromatic, follow by chicken, shrimp, long beans and carrots. stir fry until they are half cooked. add in the overnight rice and stir well with the ingredients. add soy sauce, fish sauce, oyster sauce, white pepper powder and continue to stir the fried rice for a couple of minutes.make a “well” in the middle of the fried rice and pour the beaten eggs in the well. wait for 30 seconds and then cover the “egg well” with the fried rice. leave it for 30 seconds and continue to stir-fry so the eggs form small pieces and mix well with the fried rice. add in the fried salted fish and do some quick stirs, dish out and serve hot.08chinese fried riceingredients:4 cups overnight rice1 tablespoon fish sauce1/2 tablespoon soy sauce1/8 tablespoon salt1/4 tablespoon sweet soy sauce (abc kecap manis)3 dashes white pepper powder1 skinless and boneless chicken breast (cut into small cubes)1 chinese lap cheong/sausage (diced into small pieces)1/2 cup baby shrimp1/2 cup green peas2 tablespoons cooking oil2 cloves garlic (finely chopped)2 eggs (light beaten)1 small piece of salted fish (diced into small pieces)method:heat up a wok with two tablespoons of oil. add salted fish and fry until aromatic, set aside. using the same oil, saute the garlic until aromatic. add in chicken, baby shrimp, chinese sausage and peas and stir fry until they are half cooked. season with salt and continue to stir-fry until they are 80% cooked. add in the overnight rice and stir well with the ingredients. add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes.make a “well” in the middle of the wok and pour the beaten eggs in the well. wait for 30 seconds and then cover the “egg well” with rice. leave it for 30 seconds and continue to stir-fry the fried rice so the eggs form small pieces and mix well with the fried rice. add in the fried salted fish and do some quick stirs, dish out and serve the chinese fried rice hot.09chicken fried riceingredients: 3 leg quarters cut into large pieces, washed and pat dry1 tablespoon dark soy sauce4 tablespoons kecap manis (or cbean chinese sauce), divided1 heaping tablespoon green seasoning2 teaspoons five-spice powder, divided1 teaspoon grated garlic1 tablespoon finely grated fresh ginger, dividedsalt and black pepper to taste2 cups long grain white rice3 cups watercanola oil1 tablespoon fine chopped fresh ginger3 clove garlic, smashedminced hot pepper to taste cup diced carrots cup green peas (fresh or defrosted) cup diced bell peppers (red, green & yellow) teaspoon msg2 teaspoons toasted sesame oil2 eggs, beaten and lightly fried, and cut up cup thinly sliced green onions (white & green parts)method: prep ahead:1. add chicken, soy sauce, 2-tablespoons, kecap manis or chinese sauce, green seasoning, 1-teaspoon 5-spice powder, grated garlic and tablespoon grated garlic and salt and pepper to taste to a bowl and mix together. set aside to marinate2. wash the rice about 3 5 times until water runs clear3. add rice, water, 1-tablespoon oil and salt to taste to pot. stir, cover pot, set on high heat and bring to a boil. as soon as the pot comes to a boil, reduce heat to summer and let cook for 25 minutes. at the end of that time, remove the pot from the heat and leave untouched for 10 minutes then remove cover, fluff rice and spread it out on a large baking sheet to cool completelyassembly:1. heat 2 tablespoons oil to large karahi/wok or deep frying pan2. remove chicken from marinade and saut in pan. let both side brown. pour marinade and enough water to cook chicken, cover and cook until chicken is cooked through and there is just a little thick sauce remaining. remove the pan from the stove and transfer the chicken and sauce to a bowl and set aside3. wipe the pan clean and add another 2 tablespoons oil and place on high heat4. add chopped ginger, smashed garlic and minced hot pepper and saut for 30 seconds5. add carrots and cook for 30 45 seconds6. add peas, peppers and rice to pan and stir to mix; let cook for 2 3 minutes or until the rice is heated through7. sprinkle 5-spice powder, msg, grated ginger, salt and pepper to taste and toss to mix thoroughly8. drizzle in sesame oil along with remainder 2-tablespoons kecap manis/chinese sauce and toss; cook for another minute9. add cooked chicken and drippings along with eggs to rice and toss to mix. cook for another minute and serve garnished with