Big Book of Noodles

US Specifications

Publication date February 2010

Publication date Spring 2011

Price £19.99 hardback

Price $29.95 hardcover

ISBN 978-1-85626-868-4

ISBN 978-1-90686-814-7

Format 275 x 220

Format 8½ x 10¾ inches

Extent 176pp

Photographs Colour throughout

Distributed by NBN Books

Word count 40,000

4501 Forbes Blvd, Suite 200

Rights World, Kyle Cathie

Lanham, MD 20706

CONTENTS

Specifications

Telephone (301) 459 3366 Text copyright

www.nbninternational.com

© Vatcharin Bhumichitr 2010 Design copyright © Kyle Cathie Ltd 2010 Food photographs © Will Heap 2010

INTRODUCTION

6

CHICKEN AND DUCK

16

PORK

34

BEEF

78

FISH AND SE AFOOD

10 8

V E G E TA R I A N

14 2

INDEX

17 2

AC KN OWLE D G E M E NT S

176

Uncorrected proofs NB Dual measurements and terminology have been used in this blad, but there will be separate editions of the final book for the UK and US.

Kyle Cathie Ltd general.enquiries@kyle-cathie.com www.kylecathie.com

Fusion culture, fusion food Malaysia and China have long had a close relationship, with trading bases in Penang and Malacca recorded as long ago as the fifteenth century. Today, the term ‘Nonya’ has come to describe the culinary fusion born of the close ties between these two cultures. Nonya cuisine uses many of the basic ingredients brought from China, as belacan (shrimp paste), galangal, lemongrass and chillies, to create a unique taste. The most famous of these dishes are Laksa (curried noodles) and Singapore noodles (stir-fried noodles with curry powder). The amalgamation of Chinese and Malay cultures is not limited to the kitchen; the Nonya gradually adapted many of their traditions and festivals to take in local Malay influences.

20

Noodles

CHICKEN AND DUCK

CHICKEN AND DUCK

particularly noodles, but mixes them with local ingredients such

27

R o u s i Ta n g m i a n

SHREDDED PORK AND NOODLE SOUP I had this dish with friends in LA. I asked my Chinese-Malay friend where to go for the best Chinese food in the city and he showed me a place in ‘new’ Chinatown, among all the modern American restaurants.

The taste of the food was truly Chinese but the surroundings most definitely were not!

4 dried Chinese mushrooms, soaked in water for 30 minutes

serves 4

600ml / 20fl oz boiling chicken stock

225g / 8oz lean pork, boned and shredded 1 tablespoon soy sauce 1 tablespoon dry sherry 1 tablespoon sugar 1 tablespoon cornflour (cornstarch) 350g /12oz egg noodles 3 tablespoons vegetable oil 3 spring onions (scallions), cut into 2.5cm /1in lengths 100g / 3½oz bamboo shoots ¼ teaspoon salt

1 Drain the mushrooms, then squeeze dry, retaining the liquid. Remove the stalks, then

slice the caps into thin strips.

2 Place the pork in a bowl with the soy sauce, sherry, sugar and cornflour (cornstarch), stir

well and leave to marinate for 20 minutes.

3 Cook the noodles in boiling water for 5 minutes, then drain.

4 Heat half the oil in a wok, add the marinated pork and stir fry until it changes colour, then

remove from the wok. Drain the wok and place the remaining oil in it and heat, then add the spring onions (scallions), mushrooms and bamboo shoots. Stir, add the salt then return the pork to the wok and the reserved mushroom liquid.

5 Place the noodles in a large bowl, pour over the boiling stock then add the pork and

vegetables from the wok. Serve hot.

PORK

CHINA

124 FISH AND SEAFOOD

K AMPUCHEA

Num banh choc

FISH RICE NOODLE SOUP This dish is normally served at breakfast in Kampuchea. serves 4

1 fish (mackerel, sea bass, carp

1 teaspoon sugar

250ml / 9fl oz coconut milk

etc) about 1.5kg / 3lb 5oz

3 tablespoons fresh turmeric,

225g / 8oz medium rice vermicelli

40g /1½oz bean sprouts

finely chopped

3 garlic cloves, peeled

50g / 2oz cucumber, shredded

3 stalks lemongrass, thinly sliced

50g / 2oz white cabbage, shredded

2 tablespoons fish sauce

1 Boil 1.5 litres/2½ pints of water in a pan, add the fish, return to the boil, then

simmer for 15 minutes or until the fish flakes easily. Remove the fish from the pan and set the liquid aside.

2 Remove the flesh from the fish and discard the carcass. Place the turmeric, garlic and

lemongrass in a mortar and pound together, then add the fish and grind everything together into a smooth paste.

3 Bring the liquid that was set aside back to the boil. Add the fish sauce, sugar and coconut

milk, bring back to the boil, add the fish mixture from the mortar and boil for a further 10 minutes. Set aside.

4 Cook the rice vermicelli in 2 litres/3½ pints of boiling water for 5 minutes. Drain, then rinse

under cold running water and drain again. Divide the vermicelli into 4 individual bowls, and add the bean sprouts, cucumber and cabbage. Ladle the hot soup on top and serve.

VIETNAM

To m N u o n g B a n h H o i

BARBECUED SHRIMP AND V ERMICELLI After serving, each diner can add condiments such as light soy (soya) sauce and chilli, to create the taste that they prefer. serves 4

450g /1lb uncooked prawns (shrimp) 175g / 6oz thin rice vermicelli 2 teaspoons vegetable oil 3 spring onions (scallions), chopped into 2cm /¾in lengths 30 roasted peanuts garnish

1 lemon, thinly sliced coriander (cilantro) leaves

1 Grill the prawns (shrimp) for about 7 minutes, turning once. Peel the prawns (shrimp), then

cut each one in half and set aside.

2 Put 2 litres/3½ pints of water into a large pan and bring to the boil. Add the rice vermicelli

and boil for 2 minutes. Drain, rinse under cold water, drain again, and set aside.

3 Heat the oil in a frying pan, add the spring onions (scallions) and fry gently until softened.

4 Arrange the noodles on a warm serving plate, place the prawns (shrimp) on top of the

noodles then sprinkle the spring onions (scallions) and roasted peanuts over the top. Garnish with the lemon slices and coriander (cilantro), and serve.