60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

145 Pages·2011·4.32 MB·English

by  MCIA

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COOKERY
Marshall Cavendish
Cuisine
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noodles
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noodles
Great recipe ideas with a classic ingredient
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60
in
ways
Marshall Cavendish
Cuisine
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The publisher wishes to thank Lim’s Art and Living Pte Ltd for the loan and Other Marshall Cavendish Offi ces:
use of their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F 0UW, UK •
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY
Design: Bernard Go Kwang Meng 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
Photography: Jambu Studio 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok
10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang,
Copyright © 2006 Marshall Cavendish International (Asia) Private Limited Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam,
Selangor Darul Ehsan, Malaysia
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International Marshall Cavendish is a trademark of Times Publishing Limited
1 New Industrial Road, Singapore 536196
National Library Board Singapore Cataloguing in Publication Data
All rights reserved
Noodles in 60 ways. – Singapore :- Marshall Cavendish Cuisine,- c2006.
No part of this publication may be reproduced, stored in a retrieval system p. cm. – (In 60 ways)
or transmitted, in any form or by any means, electronic, mechanical, ISBN-13 : 978-981-261-291-5
photocopying, recording or otherwise, without the prior permission of the ISBN-10 : 981-261-291-2
copyright owner. Request for permission should be addressed to the
Publisher, Marshall Cavendish International (Asia) Private Limited, 1. Cookery (Pasta) I. Title: Noodles in sixty ways II. Series: In 60 ways
1 New Industrial Road, Singapore 536196. Tel: [phone],
Fax: [phone]. E-mail: [email protected] TX809.N65
641.822 -- dc22 SLS2006018804
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of
this book have used their best efforts in preparing this book. The Publisher
makes no representation or warranties with respect to the contents of this Printed in Singapore by Times Graphics Pte Ltd
book and is not responsible for the outcome of any recipe in this book.
While the Publisher has reviewed each recipe carefully, the reader may
not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profi t or any other commercial
damage, including but not limited to special, incidental, consequential,
or other damages.
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contents
>> introduction 7
cold noodles & salads 9
vegetarian 29
seafood 49
poultry 77
meat 101
glossary 138
weights & measures 144
5
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introduction >>
Defi ning noodles can be an arduous task. Strictly speaking, pasta noodles such as Angel Hair or Capelli d’Angelo are ideal
noodles are long strips of pasta or of a similar fl our paste. In for light or oil-based sauces while broader pasta noodles such
Asia, however, the term noodles is used as a broad reference to as fettucine, which have a larger surface area, are better for
all sorts of noodles and pasta shapes, regardless of a ribbonlike slurping up creamier sauces.
nature. An elbow macaroni, for example, would be classifi ed The noodles used in this book—rice noodles, egg noodles,
as a noodle in Asia, but would not in the narrow defi nition of glass (transparent) noodles, buckwheat noodles and pastas—
noodles. Whatever the defi nition, one fact remains: due to its follow the narrower defi nition of noodles and are by no means
long shelf life and its economic, fi lling and nutritious nature, exhaustive of all the varieties of noodles available today.
noodles are a large part of the world’s diet.
Who invented noodles? Despite the claims of the Arabs Storing Noodles
and the Italians, the earliest known historical records indicate If stored unopened or in an airtight container with its drying
that the Chinese have been slurping up noodles for over 4,000 agent in a cool dry place, dried noodles will last indefi nitely,
years. It is no surprise then that noodles are signifi cant in the but should be consumed within 6–8 months. Fresh pasta and
Chinese culture, as its long slender form symbolises longevity noodles, stored in an airtight container, will keep for up to
and is therefore served at the end of birthday meals. 2–3 days in the refrigerator and up to a month in the freezer.
Noodles are enjoyed in various forms in China. Cooked
Chinese noodles can divided into two broad categories: Cooking Noodles: The Craft of It
“lo mein” and “chow mein”. The former are boiled noodles that The perfect pasta is cooked to the point of “al dente”, which
are served with a hot broth and condiments and the latter literally translates from Italian as “to the tooth”. At this point,
are noodles that have been stir-fried. Chinese noodles are also the noodle is just cooked through with a slight fi rmness when
categorised according to its base ingredients—egg, wheat and eaten. Cooking good noodles is relatively easy once you
rice fl our noodles. know the basics. As a rule of thumb, portion 75 g (21/ oz)
2
In Japan, locals huddle elbow-to-elbow over steamy bowls of dried noodles or 100 g (31/ oz) of fresh noodles per
2
of noodles in ramen and udon noodle shops. A typical Japanese person. Boil 450 g (1 lb) of noodles in 4 litres (16 cups /
bowl of noodles, both hot and cold forms, have four essential 62/ pints) of water with 2 Tbsp of salt. Add noodles to the
5
elements: noodles, broth or sauce, toppings and garnishes. water when it comes to a vigorous boil then stir occasionally
Slurping your noodles noisily in Japan is perfectly acceptable to prevent the noodles from clumping. Once the water returns
and encouraged as it helps to cool down your noodles before to the boil, start timing your cooking time and lift occasionally
eating. to check for doneness. The craft of making good noodles is in
Pasta, the quintessence of Italian cooking, is made from precise timing. Dried noodles differ between manufacturers
semolina fl our, eggs, salt and water or milk. Pasta comes and brands so the best guide when cooking dried noodles is
in a spectrum of shapes and fl avours that are designed to to follow the cooking time as directed on the package while
accommodate different types of sauces. Thin and delicate fresh noodles only require about 3 minutes.
7
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>>
soba, mango and cucumber salad 10
spicy pasta salad 13
chinese cold noodles with
peanut sauce 14
cold soba 17
chilli udon chicken salad 18
crispy noodle caesar salad 21
thai glass noodle salad 22
cold noodles
cold sesame noodles 25
& salads
vietnamese noodle salad with
beef skewers 26
9
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