Kuay-tiew rad na (rice noodles in gravy) : 無料・フリー素材/写真
Kuay-tiew rad na (rice noodles in gravy) / stu_spivack
| ライセンス | クリエイティブ・コモンズ 表示-継承 2.1 |
|---|---|
| 説明 | See several pictures of the cooking process.2 lbs fresh rice noodles (or 1 lb of wide dried noodles)1/4 cup vegetable oil3 tbl garlic, minced2 tsp sugar1 lb bok choy, cut lengthwise into spears1 tbl fermented yellow bean paste, mashed1 tbl soy sauce1.5 tbl fish sauce1.5 tb rice (or cider) vinegar1 cup chicken stock1 tbl tapioca starch disolved in 3 tbl water.5 tsp white pepper1)Rinse the fresh noodles in warm running water to loosen. Stack the sheets and slice into 3/4" wide noodles. If you're using dried noodles, soak them for 15 minutes in warm water.(Hmm... I don't remember him doing this. I thought he sliced them pretty much as they were in the original package.)2)Heat 1.5 tbl oil in a hot pan. (A heavy pan or wok works is recommended.) Sear the noodles. Prepare them in batches if necessary using ony 1 tbl of oil for successive batches.3)Wipe the pan and replace it on the burner. Add garlic when the pan is hot. Stir fry until the garlic is golden brown (about 10 sec). Add the bok choy and stir fry until they turn bright green about .5 minutes).4) Add the soybean paste, soy sauce, fish sauce, vinegar and the remaining sugar. Then add the chicken stock. Bring this to a boil and stir in the tapioca starch slurry. Bring this to a boil and then reduce the heat. Simmer, stir and reduce until the greens are tender.5)Ladle the sauce over the noodles and serve.The printed recipe we received doesn't discuss the mushroom sauce that topped the noodles. It involved fermented yellow bean paste. |
| 撮影日 | 2006-12-03 18:07:38 |
| 撮影者 | stu_spivack |
| タグ | |
| 撮影地 | |
| カメラ | DMC-FZ5 , Panasonic |
| 露出 | 0.05 sec (1/20) |
| 開放F値 | f/2.8 |
| 焦点距離 | 6 mm |