Tag: seafood
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
If you are ever down and having a bad day, make yourself a bowl of cahn mong toi. The Vietnamese soup only has a few ingredients, but is jam packed with layers of umami from the dried shrimp and fish sauce. You can substitute the dried shrimp for fresh shrimp, ground pork, or tofu.
Ingredients
- 1/4 cup dried shrimp
- 3 cups water
- 2 cups ong choy washed and chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp fish sauce
- cracked black pepper
Instructions
- Soak the dried shrimp in hot water for 25 minutes. Drain and chop up.
- Bring the water to a boil. Add in the dried shrimp, sugar, and salt. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Add in the ong choy and fish sauce. Simmer for just 2 more minutes.
Singapore Curry Noodles
Singapore Curry Noodles
While this stir fried noodle dish isn’t really from Singapore, you can find it on just about every Chinese take out menu. While there’s nothing difficult in cooking these noodles, there are a lot of steps to completion. It is all worth it in the end.
Servings: 4
Ingredients
- 12 shrimp 16/20 ct, peeled and deveined
- 3 tbsp vegetable oil
- 3 tsp fish sauce
- 8 oz rice stick noodles
- 3 garlic cloves minced
- 1 tsp light soy sauce
- 1 tsp Shaoxing cooking wine
- 1/4 tsp white pepper
- 1/4 tsp sugar
- 2 large eggs beaten
- 1/4 lb bbq pork sliced
- 1/2 medium onion sliced thin
- 1 small red bell pepper sliced thin
- 12 snow peas sliced
- 1 small carrot julienned
- 1 tbsp curry powder
- 2 green onions thinly sliced
- salt to taste
- 2 tsp sesame oil
Instructions
- Marinate the shrimp with 1 tsp vegetable oil and 1/2 tsp of fish sauce. Set aside.
- Pour boiling water over the rice noodles. Let sit for 5 minutes. Drain and set aside.
- Mix together the garlic, soy sauce, fish sauce, shaoxing wine, white pepper, and sugar. Set aside.
- Heat up 1 tsp of cooking oil in a wok or large sauté pan over high heat. Pour in the eggs and let set for 10 seconds.
- Scramble and set aside in a bowl.
- Wipe the pan clean. Add in 2 tsp of cooking oil. Toss in the shrimp and sauté for 30 seconds.
- Add in the pork and onions. Sauté for 30 seconds.
- Add in the bell pepper and snow peas. Sauté for 30 seconds.
- Add in the carrots and 1 tsp of curry powder. Sauté for 30 seconds. Season with salt. Remove everything in the pan to the bowl with eggs.
- Wipe the pan clean. Add the remaining cooking oil. Sauté the noodles for 30 seconds.
- Mix in the rest of the curry powder.
- Add back in the stir fried eggs, meat, and vegetables. Season with salt. Stir fry for 1 minute.
- Turn off the heat. Add in the green onions. Drizzle with sesame oil.
Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
