Archive for shrimp

Singapore Noodles on the Brain

Posted in Portland with tags , , , , , , on January 6, 2010 by Donna Arriaga

Last week, I had Singapore Noodles on the Brain.  More precisely, my daydreams of these yellow curried noodles inevitably lead to tingling taste buds, conditioned salivation, and yes, a stomach rumble.

One problem. Singapore Noodles are on my cooking nemesis list.  Meaning, despite my tenacity, a straight out flop (or something less than perfection) is often the ending result.

My problem with Singapore Noodles?

Well, it’s those super thin rice stick noodles. After I’ve reached that final point of adding soaked noodles to my wok, the whole thing goes down hill.  I inadvertently overcook the poor things.  So, what should be a delectable dish of beautifully seasoned noodles is instead a very tasty clump of noodles.

But I had a craving, and that craving needed a solution.  The solution:

Singapore (inspired) Fried Rice

  • 1 c white rice + 2 c water
  • olive oil for sautéing
  • 1/2 c carrots, small dice
  • 1/2 c celery, small dice
  • 3 cloves garlic, minced
  • 12 dried shrimp, ground
  • 2 tsp Madras curry powder
  • 2 tbs soy sauce

First step is to cook the rice.  Then, sauté carrot and celery over high heat. You want some nice color to those veges; a little caramelization goes a long way. Then, add garlic, dried shrimp, and curry powder. Turn the heat down to medium so those spices don’t go up in smoke.  After the spices have bloomed, add the soy sauce.  At this point, I added a little bit more olive oil and then added the rice.

Whatever you do, don’t skip the dried shrimp. They really are the “secret” ingredient, and fresh shrimp are terrific but won’t yield the same flavor.  I know, dried shrimps aren’t the easiest things to come by and you may have to make a special trek to your local Asian grocery store. But it’s definitely worth it!

Full disclosure…

Okay. Okay, so in all honesty, my solution was a complete bastardization of Singapore Noodles.  But then again, “Singapore Noodles” aren’t even Singaporean! Besides, creativity is fueled by inspiration. And Singapore Noodles were certainly an inspiration.

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Thanksgiving: Gut-Loading Gratitude

Posted in Portland with tags , , , , , , , , , , on November 21, 2009 by Donna Arriaga

For Thanksgiving  this year, Paul and I are fortunate enough to have Peter & Hanne (Paul’s parents) and Carl & Anna (Paul’s brother and his girlfriend) cozy up in our home for a wonderful holiday celebration.  And, with turkey day right around the corner, I figured it was due time for me to finalize the menu.

Here’s the line-up…

Starter Courses

  • Beggars’ Purses filled w/ Shrimp, Spinach and Artichokes
  • Crostini w/ Sun-Dried Tomato Tapenade
  • Candied Nuts (A special, sweet and salty creation made by Paul’s father that’s balanced with the perfect amount of spice.)
  • Spinach & Arugula Salad w/ Roasted Beets

Main Course and Sides

  • Roast Turkey Breast w/ Prosciutto-Hazelnut Crust
  • Homemade Mushroom and Brie Ravioli w/ Brown Butter Sauce
  • Peter’s Sage Dressing with Chicken Sausage
  • Asparagus w/ Toasted Garlic
  • Maple-Sweetened Cranberry Sauce w/ Jalapeño

Dessert

  • Pumpkin Pie
  • Bourbon Vanilla Ice Cream  (Big thanks to Carl & Anna for our new ice cream maker!)

Flavor Explosion Induces Tourettes

Posted in Portland with tags , , on August 16, 2008 by Donna Arriaga

Honestly, I’m not kidding. That’s what happened a few days ago when I was whipping up a garlic herb marinade. I had well-pummeled my ingredients in a mortar and pestle and had decided to have a little sample taste… you know, to balance the flavors.

After one taste, four words uncontrollably escaped my mouth.
Fu*#. Shi#. That’s good.

Apparently, I uttered the phrase so loudly that my boyfriend in the next room overheard me. Anyway, without further ado, here’s the marinade…

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Garlic Herb Marinade

Fresh garlic, basil, oregano, crushed red pepper, fennel, salt and pepper, olive oil, and balsamic vinegar.

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And this was our meal…

Sautéed Shrimp w/ Garlic Herb Marinade

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Wilted Spinach w/ Garlic and Shallots

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Cataño Rice Cakes stuffed w/ Goat Cheese

Cataño Rice – garlic, shallots, white wine, saffron, chilies, green olives, capers, cilantro

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