Posts Tagged ‘Indian Food In Nyc City’
Rice Noodles in a Spicy Broth
Posted by: RiceCookersSteamers.net
November 16th, 2009 >> Cooking tips
This noodle dish, literally translated as “Noodles from Siam” actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!
Taste one to make sure it is soft enough to eat. If not, place pot over medium heat until noodles are done. Drain and set aside. To serve, place generous mounds of noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup). Now either add the other toppings yourself, or place in bowls and allow guests to add their own. Serve with slices of key lime on the side, as well as additional red chilies or chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
Cook the noodles according to package directions; drain and rinse well. Set aside. While the noodles are cooking, make the dressing: Combine the soy sauce, Chinese vinegar, sesame oil, Chinese chili paste, sugar, ginger, garlic and scallions in a small bowl, stirring to mix well. Set aside. Spray a small skillet with nonstick cooking oil spray. Heat over medium heat and add the egg, turning the skillet so the egg covers the bottom of the skillet in a thin layer. Cook until firm, then transfer to a cutting board to cool. Cut into thin shreds and set aside.
To serve, arrange the noodles in the center of a platter. Create concentric rings around the edge of the noodles with the carrot on the outside, then the spinach, then the cucumber. Make 2 small piles of the bean sprouts at opposite ends of the platter, then create 2 piles of shredded egg on top; in the center, place the minced garlic and ginger, then the chicken and cilantro, and garnish with the scallions. Serve immediately, with the bowl of soy sauce-vinegar dressing on the side. Ready you are Rice Noodles in a Spicy Broth Please visit in the site www.indomunch.com for extra details.
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Foods Featured in Szechuan Cooking
Posted by: RiceCookersSteamers.net
November 15th, 2009 >> Cooking tips
Suggest going out for Szechuan cuisine, and many people immediately envision platters of hot, spicy food – the kind that has you gulping down copious amounts of water all evening in an attempt to soothe your burning tastebuds. People are often surprised to discover that at least of one-third of the recipes that make up Szechuan cuisine are not spicy at all. That is not to say that Szechuan’s reputation for producing “mouthburners” is undeserved. But, along with fiery classics such as “Hot and Numbing Fish” and “Kung Pao Chicken,” Szechuan is the home of “Tea Smoked Duck” – a fascinating dish made by smoking a duck over tea leaves.
Moreover, the chili peppers that have made Szechuan cooking famous are a relatively recent addition. It was Christopher Columbus who brought chili peppers back with him from his travels (on behalf of the Spanish crown) in what he mistakenly took to be the Orient, and which we now know was somewhere in the Bahamas. By the time the intrepid, Genoa-born Italian explorer set foot in the New World, chili peppers were flourishing throughout South America, the Caribbean, and Mesoamerica (Mexico and Central America). Most sources state Columbus named the plant himself, christening it pimentito or “pepper” out of a mistaken belief that he had discovered black pepper.
It is unclear precisely how chili peppers were introduced to Szechuan, a landlocked, mountain-ringed region in western China. The most accepted view is that Indian missionaries brought chilies with them during their travels along China’s famous Silk Route – a series of pathways originally constructed during the Han dynasty for military and strategic purposes, that subsequently gained more importance as a major trade route. Another theory is that they were brought in by Chinese merchants trading with Portuguese and Spanish sailors at various seaports. In any event, today chili peppers are an indispensable feature of Chinese regional cuisine. Dried peppers are frequently used in Szechuan dishes, while cooks favor fresh peppers in the neighboring province of Hunan.
Tip – Ever hear the expression “Oil and water don’t mix”? It’s true, which is why drinking water doesn’t help combat the effects of spicy foods. Since most spices are oily, the water just rolls over the spice. Eat rice instead – it absorbs the hot chili oil. Beer or milk also help.
Chili peppers, Szechuan pepper, garlic, salt, and dried and pickled ingredients such as Szechuan preserved vegetable. Beef, lamb, and pork, although the Szechuanese eat less pork than neighboring Hunan, which is famous for its ham. Cooking methods: Szechuan cooks employ a variety of cooking methods, from stir-frying to roasting and simmering. Twice Cooked Pork, where the pork is first boiled and then stir-fried, is a classic regional dish. Ready you are Szechuan Fried Rice Please visit in the site www.indomunch.com for extra details.
This Rice Flour Noodles comes to US from the indomunch.com
½ cup rice flour
½ cup potato flour
1/3 cup cornstarch
½ teaspoon Salt
1-2 tablespoon Vegetable Oil
Optional: 2 eggs, lightly beaten
Sift dry ingredients into a bowl…repeat 3 – 4 times…make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough. Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente.
This Rice Flour Noodles Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable…add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipes preparation. For more details visit For more details visit www.indomunch.com
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Break the eggs into a bowl, add the salt and pepper and gently mix with a fork. Heat a wok or frying pan and add 2 tablespoons of oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not dry. Remove them to a plate. Wipe out the pan with paper towel to remove any egg. Add the last 2 tablespoons of oil to the pan. Add the cold rice. Stir-fry for a few minutes, using a spatula or long cooking chopsticks to keep the grains separated. Add the spring onions and stir. Add the soy sauce sauce and stir vigorously until every grain is coated in soy sauce. Return the egg to the pan and heat through, still stirring. Serve immediately.
This recipe calls for soy sauce, you can do it without and certainly, if you want a more authentic fried rice then don’t use ite. However, when you don’t have access to the kind of intense heat of a chinese kitchen, it replaces some of the flavour you would usually get from flame cooking. You can use oyster sauce instead of soy sauce. If you want to add more ingredients to fried rice, for example mushrooms, prawns, onions, garlic, ginger, chicken, then you can adapt this recipe. Fry the additional ingredients seperately in another pan, then add them to the finished cooked rice. Or you can fry them in the wok after you have removed the egg. Just clean the pan, add some more oil, fry everything until it is cooked, cooking the foods that will take longer first, then add the rice.
Fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables. In this and other fried-rice recipes, the cooked rice must be chilled to prevent its grains from sticking. To chill, spread the cooked rice on a jelly-roll pan; cover and refrigerate 8 hours or overnight. Ready you are Fried Rice . Please visit in the site www.indomunch.com for extra details.
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