Tag Archives: noodle

Asian Mushrooms and Pak Choy in a Crispy Noodle Basket with a Poached Egg

6 Mar

This recipe was inspired by a dish we had at Kitima in Hout Bay. Kitima was given the award for the best Asian restaurant in the South African Eat Out Awards this year. I can see why.

Behind its traditional Cape Dutch facade hides a series of beautiful lounges, secluded private dining rooms, bars and terraces. All opulently decorated with gold and brocade. It has that real “East Meets West” feel that many fail to acheive.

The large menu and extensive wine list is accompanied by knowledgeable staff and excellent service. The food is more reasonably priced than you would expect from this level of service and surroundings.

We ordered the Veggie Gau, steamed rice paper dumplings filled with carrot,water chestnut, pickled Chinese radish, shiitake mushrooms and bamboo shoots. They came with a dipping sauce and some lovely crispy fried garlic to sprinkle over the soft dumplings.

And some Vegetable California, “Inside out” sushi rice rolls filled with cucumber, carrot, pickled radish, avocado & Japanese mayonnaise. They came with the usual wasabi, soy and sushi ginger.

We also ordred a Thai Green Vegetable Curry, Pad Thai Noodles and my favourite dish of the night, Kitima’s Mushroom Basket. This had fresh mushrooms wok-fried with cashew nuts, onion, carrots and water chestnut nestled in a crispy potato basket. Everything was full of flavour and authenticly spiced. By which I mean it was hot. Which is a good thing.

So, you will have probably noticed from the title (and the pictures) that I did not make a crispy potato basket. Well, I tried! They very kindly let me have the recipe and I gave it a go unfortunately without success. My excuse is that you need an industrial sized fryer (and an experienced chef) to make it work.

You finely julienne the potatoes, toss them in corn flour and line them on the inside of a stainless steel bowl. Then you submerge the bowl in the hot oil using a metal ladle to hold the bowl under and keep the basket shape. I didn’t have a metal bowl small enough to be able to submerge it in the oil (I used a wok as a fryer) so The Washer Up suggested that I line the potatoes in a sieve so that the oil could get in and cook them. Genius, I thought, it cooked the potatoes and held the shape.

But then I couldn’t get it out of the sieve, it was stuck! Fail number one…

Fail number two involved lining the potato matchsticks around the inside of my stainless steel hand juicer bowl. It was small enough, I thought to submerge it in the oil in the wok. But no still no go. So then he suggested that I should put the oil in a smaller pan so that the oil would be deeper. You see this is why we are together, I would never have thought of that. My mind doesn’t work like that.

It worked, the potatoes fried and it (kind of) held its shape. The problem came when we tried to turn it out of the bowl. They all fell out in a pile and they were soggy, not crispy at all.

By this time I was totally losing the will to live and starving hungry. Not a good combination.

The Washer Up to the rescue again, looks at the left over cooked soba noodles from last nights dinner and chucks them in the hot oil. They bubble and splutter a bit but they stick together and cook. Lifting the whole lacey noodle disc onto some kitchen paper to drain he moulds it, while still warm, into a basket shape. Success at last. We have a crispy basket. And soba noodles are so much better for you than potatoes anyway. Even if they are deep-fried.

I adjusted the mushroom recipe slightly too by adding some dried chinese mushrooms and using pak choy instead of water chestnuts because I didn’t have any. The poached egg and watercress were inspired by the gorgeous breakfast we had at Ile de Pain in Knysna. So this is really a hybrid of two of the best dishes we ate while away. It makes the perfect brunch or lunch dish and you don’t have to worry about the potato basket because I’ve already been there…

Asian Mushrooms & Pak Choy in Crispy Noodle Basket with a Poached Egg (optional)

Serves 2, vegetarian/vegan, gluten-free. Adapted from the Kitima recipe 

Prep time: 20 mins Cooking time: 10 mins

  • 50 gr dried soba noodles, cooked according to packet instrustions, drained, rinsed under cold water
  • oil for deep frying
  • 200 gr mushrooms, wiped & finely sliced
  • 25 gr dried chinese mushrooms, soaked in boiling water for 20 mins or more (reserve the soaking liquid)
  • 1 carrot, julienned
  • 1 large spanish spring onion (or 4 scallions) green & white parts
  • 2 heads of pak choy, rinsed, leaves whole, white parts chopped
  • 50 gr cashew nuts
  • 1 tbsp cooking oil
  • 1 large clove garlic, finely chopped
  • 1 tbsp minced ginger
  • 1 tsp palm sugar (or brown sugar)
  • 1 tsp chilli bean paste
  • 1 tsp sesame oil
  • 2 tsp shaoxing rice wine
  • 2 tsp rice wine vinegar
  • white pepper
  • a handful of fresh coriander, stalks & leaves chopped seperately
  • sesame seeds to garnish
  • raw carrot & red pepper julienne to garnish (optional)
  • watercress
  • 2 eggs (optional)

Remove the dried mushrooms from their soaking liquid (keep the mushroomy stock for later) and slice.

Heat the oil to about 180 C. Take a handful of the cooked, drained noodles (they should be dry) and drop them carefully into the hot oil. It will bubble up. After a minute or so, using a metal slotted spoon, check that the noodles are crispy and browned. Remove with the slotted spoon to drain on kitchen paper and, while still warm, gently mould into a basket shape. Repeat to make a second basket. Set aside.

Heat a tbsp oil in a frying pan or wok over a medium high heat. Add in the garlic, ginger, coriander stalks & chilli paste and cook fro about a minute. Then add the carrots and the white parts of the spring onions. Stri fry for 30 seconds then add both types of  mushrooms, the white parts of the pak choy and the cashew nuts (save some for topping).

Stir fry until barely cooked then add a splash of the mushroom soaking liquid. Season with the soy sauce, sugar, white pepper, sesame oil, rice wine & rice vinegar. Throw in the green parts of the spring onions, pak choy leaves, most of the coriander and cook for another minute.

Taste and adjust sugar and soy sauce as required.

For the poached eggs. Bring a medium pan of water to a boil and squirt in a little vinegar. Crack the eggs into separate teacups. When boiling turn off the heat, stir the water to create a little whirlpool and carefully slide the eggs into the water. Put the lid on and leave them for 3-4 minutes.

Remove them with a slotted spoon to drain on kitchen paper.

Put a handful of watercress on each plate and top it with the noodle baskets. Fill the baskets with the mushroom stir fry, topping with a few carrot & pepper juliennes. Carefully place the poached eggs on top and sprinkle with sesame seeds and a few coriander leaves.

Serve immediately.

For more information about Kitima visit their website here.

Enjoy!!

Sesame Soba Noodle Salad with Spring Onions, Chives and Awards

14 May

I’ll start by saying a big thank you to Kimberli at Kimberli’s Kitchen for passing a Versatile Blogger award onto me. Go and check out her blog, she makes lovely cookies!

The rules of these things are that :

  1. You must thank the person who awarded you by linking back to their post (check)
  2. You have to list 7 interesting things about yourself  (Seven! Oh dear) 
  3. You have to pass the award on to 15 other new or newly discovered blogs. (That’s the easy part)

The following blogs are new (or new-ish) to me and I find them all inspiring in different ways…

Journeys of Your Life. Andrew is living the dream and doing his round the world trip in style. Stops in New York, Peru, Thailand, Bali, India and more. Jealous much?!

A Meandering Mango Bhavani takes some of the most beautiful pictures of food I have seen. I want to be that good!

Pearl & Pine Sarah has an understated and beautiful blog. Her food is simple and elegant. I love her photos of Seattle it makes me want to live there even though it seems to rain all the time!

The Culinary Taste Rita lives in Tuscany with her husband and little boy Lapo. She makes simple, seasonal Italian inspired food and she has just written a children’s book for her son’s first birthday.

Beloved Green Clarkie makes delicious food that you want to eat. Her step by step photos are always gorgeous and she has a soft spot for beautifully designed things.

Two Tarts Sarah are Dulcie are two friends who like to cook and make things from scratch. They show you how to make things like ricotta and mascarpone and then give you a list of gorgeous recipes to make with them. They also post full menus for entertaining which is really brilliant.

Chocolate Chilli Mango As the name suggests, Viviane is obsessed with chocolate and uses her Italian genes to come up with some beautifully delicious sweet things that may have an exotic Aussie twist!

KO Rasoi Sanjana makes the most mouth-watering Indian vegetarian food out there and photographs it beautifully.

Alexa Marsden Alexa is an artist and photographer who also has a  beautiful vegetarian/vegan food blog. Some people can just be too talented you know!

Sweet Caroline’s Cooking Caroline is, as the name suggests, very sweet. Her happy, smiling face greets you when you arrive at her blog and you immediately feel at home. Home cooked beautiful food at it’s best. Margarita cupcakes, need I say more!

Mission Delectable Kirsten lives in San Francisco and I love every delicious recipe she posts. Her photos are light and beautiful, and her dog is just gorgeous!

Moderate Oven Dani makes healthy, seasonal dishes for her family using local produce and has a beautiful vegetable garden to pick from too. So jealous!

A little Bit Crunchy A Little Bit Rock n’ Roll Mama J muses on food, family, music and life. Her vegetarian food is always what I want to eat right now. She also takes beautiful pictures of flowers!

Rufus’ Food & Spirit Guide Rufus is not a spirit guide in the yogic sense (as I thought when I first read it!). What he does do is make interesting, eclectic recipes and amazing cocktails. I love that combination!

The Taste Space  Janet/Saveur posts delicious vegetarian recipes with a definite world flavour. Think Middle Eastern, Asian and Mexican with a whole lot more thrown in. My idea of heaven! 

Okay so that’s my 15 new- ish finds. I really hope you check them out and have a good look round. You won’t regret it and if you feel like leaving a comment don’t forget to say who sent you…..

So back to the recipe while I struggle to find SEVEN interesting things to share about myself….

Soba noodles are made from buckwheat so they are gluten-free. They are also delicious. They have a nutty whole-wheat flavour which goes perfectly with the sesame oil. You can serve them hot in a stir fry or noodle broth but I actually prefer them cold which is how the Japanese serve them. Something about the cold bringing out the flavours and textures I think. They are also extremely more- ish (not Moorish). You can definitely eat a large bowl by yourself, no problem. Which is fine because they’re good for you.

This is our little chive plant which is growing on our roof terrace. It’s beautiful purple flowers make it stand out from the rest of the herbs so I wanted to do a recipe using chives as a main ingredient. This is a Nigella recipe that I make quite often, I just added the chives, it’s delicious…

Sesame Soba Noodle Salad with Spring Onions & Chives

serves 1, vegan, gluten-free. Adapted from a Nigella Lawson recipe

  • about 100 gr soba noodles (about 200 gr cooked)
  • 3 tsp soy sauce
  • 2 tsp Shaoxing rice wine
  • 1 tsp rice wine vinegar (or sherry vinegar)
  • 1 tsp honey
  • 1 tsp sesame oil
  • 2 spring onions, finely chopped
  • a bunch of chives, finely chopped
  • 25 gr (or more) sesame seeds, toasted

Toast the sesame seeds in a dry pan over a medium heat until golden brown, and tip them into a bowl. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 -8 minutes (or according to packet instructions) until they are just tender. Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve the noodles in, whisk together the vinegar, rice wine, soy sauce, honey and sesame oil. Then add most of the spring onions and chives into the bowl with the cooled, drained noodles and mix together thoroughly before adding most of the sesame seeds and tossing again.

Leave the sesame noodles for about half an hour to let the flavours develop if physically possible.  If not, serve straight away garnished with the remaining, spring onions, chives and sesame seeds.

Okay so here we go: Seven “Interesting” Facts you may not know about me……

  1. I’ve been a vegetarian for 25 years (that’s scary)
  2. When I was 13 I saw an episode of the TV show MASH where they had a pet lamb. By the end of the show they had to eat it. I never ate meat again.
  3. I developed breast cancer 2 years ago aged 36. I’ve just finished my treatment which was 6 months of chemo & lapatinib (a clinical trial) followed by an operation to remove the tumor. Then 6 weeks of radiotherapy and then a year of Herceptin.
  4. I now feel better than ever and attribute my swift recovery to a combination of conventional treatment, healthy diet (during treatment I stopped eating dairy (cow) products and all sugars, including fruit), reiki sessions and some alternative medicines such as Salvestrol, LDN and Melatonin. Salvestrol and LDN I will continue to take for the rest of my life.
  5. We used to own a restaurant where I designed the menus but I never went in the kitchen, except to make tea.
  6. None of my friends and family can believe that I now cook because from the age of 18 I lived on a diet that consisted of Marks & Spencer’s mashed potato and hummus, and I NEVER cooked!
  7. My ambition is to publish a vegetarian/vegan cookbook that will be a  vegetarian culinary journey around the world.

Enjoy!!

Thai Pumpkin and Chilli Noodle Soup

1 Nov

This was my ideal Halloween dinner last night. Pumpkin based (of course), spicy, delicious & warming. Plus it was really easy to make which was important as I had to watch Strictly & The X Factor so I didn’t want to cook anything which meant I had to leave the sofa for long…

Thai Pumpkin & Chilli Noodle Soup

Serves 3 or 4 Vegetarian

  • 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks (you can peel it if you can be bothered, I didn’t)
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 1 or 2 tbsp thai yellow curry paste (you can use red if it is what you have)
  • 1 tbsp ginger paste
  •  1 tsp lemongrass paste (or a lemongrass stalk bruised)
  • 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
  • 1 red chilli finely chopped
  • 1/2 tsp turmeric
  • 1 litre veg stock
  • 1 tbsp soy sauce
  •  a handful of fresh coriander chopped (plus leaves for garnish)
  • lime wedges to squeeze over
  • salt or fish sauce
  • 150 gr noodles cooked according to packet instructions (rice noodles or whatever you have)

Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chilli and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the veg stock, soy sauce, tumble in the pumpkin chunks and bring to he boil. Season with salt (or fish sauce) put the lid on, turn the heat to medium low and cook for about 20 minutes(or maybe longer) until the pumpkin is really tender.

Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and cover with a lid. When the pumpkin is really soft turn off the heat and put your stick blender in the saucepan and carefully blend until smooth- ish. (you don’t want to get hot orange soup all over your kitchen!). Stir in the chopped coriander and taste for seasoning. Ladle the soup into warmed bowls then place a pile of the cooked warm noodles in the centre garnish with coriander leaves & lime wedges to squeeze over.

We also had it for lunch today(above) without the noodles just with some crusty bread and it was just what we needed after a long walk in the mountains. I might have to go for a lie down now…. Siesta calling!

We found an old ruin so The Washer Up decided to collect some wood for the fire….

Burmese Noodle Curry Recipe

15 Oct

Burma is bordered by India, China & Thailand making it’s cuisine an eclectic mix of Indian spices, Chinese noodles & soy sauce & Thai flavours. When we had the restaurant every Wednesday evening we had “A Culinary Journey Through India & Asia” where we visited a different country or regions cuisine every week. It was extremely popular and the currrent owners Tim & Tony have extended it to the world! The Asian nights were a great opportunity for us to try new dishes, the most popular of which we would incorporate into the menu. One of these dishes was a Burmese Chicken Noodle Curry which was a favourite with many customers. I have used the same flavours in this vegetable version.

Burmese Vegetable Noodle Curry

Burmese Vegetable Noodle Curry Recipe

Serves 2 or 3 Vegetarian

  • a big handful of mixed mushrooms (I used Shitake & Oyster mushrooms)
  • 1/2 courgette shaved into fat ribbons with a peeler (or chopped finely)
  • a handful of finely sliced cabbage
  • 1 tbsp Thai curry paste (I used Matsaman curry paste from Cock Brand because it has a yellow colour & more Indian flavour)
  • 1 tsp turmeric
  • 1/2 tsp curry powder
  • 1 1/2 tbsp soy sauce (I use Kecap Manis because it has sweeter flavour)
  •  1tsp brown sugar (or palm sugar)
  •  250 ml coconut milk
  •  25o ml water (or veg stock )
  • 160 gr dried wheat or egg noodles
  • 3 tsp sambal oelek (an indonesian chilli paste) you can use whatever you have to your taste.
  • fresh lime juice & lime wedges to garnish
  • a handful of chopped coriander
  • spring onions finely chopped to garnish
  1. Heat some oil in a wok or large frying pan. Add the mushrooms, cabbage & courgette & cook over a medium high heat for about 2 mins.
  2. Add the curry paste, powder & turmeric and coat the vegetables then add the soy sauce, brown sugar & coconut milk. Leave it to simmer for 2 minutes.
  3. Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and set aside.
  4. Add the water or veg stock to the curry and bring back to the boil, add the sambal oelek (chilli sauce) and check seasoning you may want to add more soy sauce or sugar.
  5. Add the cooked noodles to the curry and toss to coat & warm through
  6. Add the juice of half a lime and the some of the fresh coriander. Check again for seasoning.
  7. Serve in bowls garnished with lime wedges, chopped spring onions & the rest of the coriander.

This really is a deliciously different and easy curry to make. You can use whatever vegetables you like or have, but the it is nice to have something with a bit of crunch like the cabbage to give a contrast to the gorgeous slippery noodles.

The Washer Up said this is one of the best things I have ever cooked, so give it a try you can also add some prawns & fish sauce or chicken if you are that way inclined.

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