Tuesday, February 23, 2010

Rice Sticks, Singapore Style

HAPPY CHINENE NEW YEAR!! Let’s celebrate the Chinese New Year with this magnificent dinner!

Rice Sticks, Singapore Style


½ oz Dried Chinese black mushrooms
½ tbs soy sauce
4 tbs water or chicken stock
1 ½ tbs vanilla - curry powder (recipe below)
1 cup thin rice noodles
4 tbs vegetable oil separated
2 beaten eggs
2 green onions cut in diagonal
½ tbs finely chopped garlic
½ tbs finely chopped fresh ginger root
4 oz small shrimp, peeled and deveined
4 oz bean spouts
¼ red bell pepper, cut julienne
2 oz cooked pork or chicken, cut julienne
Salt to taste


1 tbs turmeric
½ tsp dry mustard
1/8 tsp ground cardamom
1 tsp ground cumin
1 tsp ground ginger
1 tsp onion powder
1/8 tsp garlic powder
1 tbs paprika
½ Ugandan vanilla bean (Cut lengthwise and seeds removed)

Mix all of the curry ingredients until well incorporated and set aside. (Use the seeds of the vanilla bean).

Soak the mushrooms in warm water until soft then squeeze them, cut off and discard the stems. Cut the caps into julienne.

Mix together the soy sauce, water or stock, and curry powder.

Soak the noodles in warm water (not hot) until softened, about 20 minutes and drain.

Heat the oil in a wok or a large, non-stick sauté pan. Cook the eggs first and swirl them to cover the bottom of the pan in a thin layer.

As soon as the eggs are set, remove them to a cutting board. Cut into thin shreds.
Heat the rest of the oil in the same wok or pan until very hot.

Add the scallions, garlic, ginger, and salt. Stir fry for about 30 seconds. Add shrimp and stir-fry until the shrimp is about half cooked.

Add the bean sprouts, peppers, mushrooms, and meat. Continue to stir-fry until the sprouts and peppers are somewhat cooked. They still should be crisp.

Add noodles and continue to stir-fry until all of the ingredients are well mixed and hot.

Add the curry mixture. Quickly stir and toss the mixture to distribute it evenly.

Return the shredded omelet to the pan and toss to mix in.

Serve immediately.

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