The Amazing Race > The Amazing Race Discussion
Sunday Dinner - The Amazing Race 16 Menu
kwando1313:
I think somebody forgot the sauerkraut!
georgiapeach:
--- Quote from: kwando1313 on March 08, 2010, 12:11:20 PM ---I think somebody forgot the sauerkraut!
--- End quote ---
Thank goodness. I am with Jordan on that stuff... yuck.
theschnauzers:
There's sauerkraut, ad there's sauerkraut. If you get the kosher fresh sauerkraut (usually in jars found in the refrigerated section of the grocery store (often next to the kosher dill pickles), that stuff is good, and does not have that overpowering smell of the vinegar.
That stuff I can eat.
Evan_Weinstein:
http://www.box.net/shared/kvrdikcepm
INGREDIENTS:
* 500 gm fresh laksa (rice noodles)
* heiko (black prawn paste mixed with boiled water to flowing consistency)
* 1 kg ikan kembong (mackerel)
* 1 bunga kantan (ginger flower) - cut into halves
* 6 stalks daun kesum (Thai basil leaves)
* 2 cups tamarind juice
* 2 tsp salt
* 1 tsp oil
* 1 tsp sugar
* 3 stalks serai (lemon grass)
* 3 cm piece lengkuas (galangal)
* 250 gm shallots
* 12 dried chillies - soaked
* 1 cm piece turmeric
* 1/2 cm piece belacan (shrimp paste)
* 1 small cucumber
* 1 stock lettuce
* 1/2 pineapple
* 100 gm mint leaves
* 3 fresh chillies - sliced
* 1 onion - finely sliced
PREPARATION:
* Put fish, salt and 5 cups of water in a pan and bring it to boil
* When fish is cooked, remove bones and keep fish aside
* Simmer bones for at least 30 minutes
* Remove bones
* Add ground ingredients to fish stock and bring to boil
* Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
* Simmer for 20 minutes
* Gravy should be kept warm till serving time
Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.
credit: http://www.malaysiasite.nl/recipe3.htm
Evan_Weinstein:
http://www.box.net/shared/po9a1uonpp
Many people got confused by the variant of Hokkien Mee in Malaysia, But i am going to introduce the Penang version, the black colored version is the Kuala Lumpur version
Stock ingredients:
1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste
Chili Paste:
30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)
Toppings:
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.
Method:
1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.
Cook’s notes:
1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. I tried this step before and found that my “cheated” method works equally well.
2. The hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all the flavors from the shell. Again, I tried this step before and found that my method works as well if you have plenty of shrimp heads and shells.
credit: http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/
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