BKaplan104 wrote:
> Does anyone happen to know where I can get this recipe, or can give me same here? I've had the
> dish at Chopsticks (Leominster, MA), and I'm really fond of it. Please, *anyone*! Thanks,
> *very* much in advance!
Here's something I posted about a year and a half ago. If you search Google groups, you'll find that
Damsel (whom is greatly missed) posted a similar recipe.
I don't make curry powder all that often, but for Singapore Rice Noodles, I make the curry powder
from the China Moon cookbook:
China Moon Curry Powder (makes about 1 cup)
-Whole Spices- 2 tablespoons coriander seeds 1 tablespoon cardamon seeds 1 tablespoon cumin seeds 1
tablespoon yellow mustard seeds 2 teaspoons fenugreek seeds 1 teaspoon whole cloves
1/2 cinnamon stick (1 1/2 inches long)
2/2 teaspoon black peppercorns
-Ground Spices-
3/4 teaspoon cayenne pepper 1 tablespoon ground ginger 2 tablespoons plus 1 teaspoon turmeric
4. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting
the heat so that the spices toast without scorching. Stir until the spices are fully fragrant
and the fenugreek seeds are lightly browned, 4 to 5 minutes.
[Note: The recipe in the book says, "fennel seeds" rather than "fenugreek seeds" at that point in
the directions, but the recipe doesn't list fennel seeds in the ingredients. The author *might*
have intended to include fennel in the ingredients. But fenugreek is a key ingredient, so if
fennel was intended, it would be in ADDITION to the ingredients already listed. My own opinion is
that it was just a typo, and the author meant "fenugreek" in the sentence. I make the curry powder
without fennel.]
5. Stir the ground spices into the whole spices. Using a spice grinder or clean coffee grinder,
grind the mixture finely. Store in a tightly covered jar.
Okay, with the curry powder ready, here's the recipe for Singapore Rice Noodles from the _Terrific
Pacific Cookbook_:
8 ounces rice vermicelli 8 ounces skinless, boneless chicken breasts 1 1/2 cups broccoli florets [I
usually leave these out] 3 tablespoons peanut oil 5 ounces small shrimp, peeled and deveined 2 small
hot chiles, stemmed, seeded, and minced 1 teaspoon minced garlic 1 1/2 teaspoons minced fresh ginger
1 medium onion, quartered and diced 1 slender small carrot, peeled and sliced diagonally crosswise
6/2 cup julienned red bell pepper
7/2 cup julienned green bell pepper 2 tablespoons sliced scallions 2 teaspoons high-quality
curry powder
8/2 teaspoon ground turmeric
9/2 teaspoon ground cayenne pepper 2 1/2 tablespoons soy sauce 6 tablespoons chicken stock Salt, to
taste chopped peanuts for garnish lime wedges for garnish
10. Soak the rice vermicelli in warm water to cover for 20 minutes. Drain well.
11. Meanwhile, rinse the chicken breasts and pat thoroughly dry with paper towels. Cut into dice
and set aside.
12. Blanch the broccoli in boiling water for 45 seconds. Drain, refresh under cold running water,
and gently pat dry with paper towels.
13. Heat two tablespoons of the oil in a wok until almost smoking. Swirl the wok to coat with the
oil. Add the chicken and stir until the pieces just turn opaque, about 2 minutes. Add the
shrimp and stir until they just turn pink, about 2 minutes. Remove the chicken and shrimp from
the wok with a slotted spoon and keep warm.
14. Add the remaining oil to the wok and heat until almost smoking. Add the chiles, garlic, and
ginger and stir-fry for 30 seconds. Add the onion and toss for 1 minute. Add the carrot and
toss for another minute. Add the broccoli, peppers, and scallions, and stir for 2 more minutes.
15. Stir in the curry powder, turmeric, and cayenne and stir for 15 seconds. Add the chicken and
shrimp along with the noodles. Toss and stir until combined with the other ingredients. Add the
soy sauce, stock, and salt to taste. Reduce the heat to low and cook until the liquid is
absorbed, 2 to 3 minutes. Serve at once, garnished with chopped peanuts and lime wedges.
Sometimes I add diced firm tofu and/or Chinese roast pork. (I use the Cantonese roast pork recipe in
_The Chinese Cookbook_, by Craig Claiborne and Virginia Lee.) Like Philippine pancit, this is a good
recipe for cleaning out the refrigerator. In fact, if you look at the pancit recipe at
http://pasta.allrecipes.com/AZ/PrtyPncit.asp, you'll see some obvious similarities to the recipe
that Damsel posted earlier. (But the pancit recipe omits curry powder, which is one of the defining
features of Singapore Rice Noodles, and it was a curried noodle question that started this whole
discussion.)
Bob
