NOODLING AROUND
The rains are here and the damp cool days call for something warm and comforting. There’s no better food to cozy up with than a bowl of noodles. Instead of turning to your favourite two-minute variety, chefs in restaurants across the city offer some tastier options. From the Burmese Khow Suey to the Japanese Udon noodles, and Indonesian Mee Goreng; you are sure to find something to tickle your tastebuds.
Yaki Udon noodles — JapanVijay Kamath, Chef Fat Cat Café Bar & Bistro explains, “Yaki Udon, better known as stir-fry udon consists of a thick wheat-flour noodle traditionally seasoned with a soy-based sauce containing sake, mirin (rice wine) and sugar along with meat and vegetables; a pleasant blend of savoury and sweet flavours. It can be customised by adding bell peppers, bean sprouts, mushrooms or juicy morsels of meat. The thick, springy udon noodles not only work well with the ingredients but also add great texture to this dish.”
Khow suey — BurmaChef Nikhil Chib, Busaba restaurant says, “Khow suey is a coconut-based curry that can be made with chicken, prawn or vegetables and then poured over egg noodles. An array of condiments comprising celery, chilli flakes, spring onions, fried onion, fried garlic, lime, coriander, boiled egg, and shrimp powder can be sprinkled over the noodles and curry and then mixed well together. All the flavours combined together taste fantastic andkhow suey has become a must-have dish.”
Phad Thai Goong — ThailandChef Arvind Dangwal, Kitchen Executive, Courtyard by Marriott, says the literal meaning of Phad Thai is Thai-style frying. “This dish is readily found at roadside stands in Thailand and is always stir-fried in a wok. A heady combination of stir-fried rice noodles with or without egg, tamarind juice plus any combination of bean sprouts, shrimp chicken, crushed peanuts, and lime. The ingredients form a symphony of hot, sour, sweet and salty. Also the crushed peanuts give a nice crunch,” adds the chef.
Mee Goreng — IndonesiaChef Joo Kiang NG, Chinese Executive Chef, Emperors Court, Renaissance Mumbai Convention Centre Hotel says the Mee Goreng noodles belong to the family of the Chinese Chow Mein noodles, hence they originated in China but were named when the Chinese immigrants brought them to Indonesia. “They usually contain prawns, tomato, carrots, cabbage, bok choy, fried eggs, dry shrimps, stir fried with egg noodles and can be eaten with ketchup or chilly sauce (sambhal). The sweet, mildly spicy and salty noodles are very popular.”
Laksa — MalaysiaChef Robin Batra, Senior Kitchen Executive, Trident, Bandra Kurla mentions Laksa means an unclear broth with rice noodles or vermicelli. “This spicy noodle soup made from curried Asian spices and coconut milk is served with garnishes like boiled egg, steamed fish sticks, prawns, chicken, bean curd, omelette strips, onion greens, bean sprouts, coriander, sambal paste. The dish is a whole meal in itself and really leaves one satisfied with unique flavours bursting through the mouth.”
By Sanaya Chavda |DNA 120714
The rains are here and the damp cool days call for something warm and comforting. There’s no better food to cozy up with than a bowl of noodles. Instead of turning to your favourite two-minute variety, chefs in restaurants across the city offer some tastier options. From the Burmese Khow Suey to the Japanese Udon noodles, and Indonesian Mee Goreng; you are sure to find something to tickle your tastebuds.
Yaki Udon noodles — JapanVijay Kamath, Chef Fat Cat Café Bar & Bistro explains, “Yaki Udon, better known as stir-fry udon consists of a thick wheat-flour noodle traditionally seasoned with a soy-based sauce containing sake, mirin (rice wine) and sugar along with meat and vegetables; a pleasant blend of savoury and sweet flavours. It can be customised by adding bell peppers, bean sprouts, mushrooms or juicy morsels of meat. The thick, springy udon noodles not only work well with the ingredients but also add great texture to this dish.”
Khow suey — BurmaChef Nikhil Chib, Busaba restaurant says, “Khow suey is a coconut-based curry that can be made with chicken, prawn or vegetables and then poured over egg noodles. An array of condiments comprising celery, chilli flakes, spring onions, fried onion, fried garlic, lime, coriander, boiled egg, and shrimp powder can be sprinkled over the noodles and curry and then mixed well together. All the flavours combined together taste fantastic andkhow suey has become a must-have dish.”
Phad Thai Goong — ThailandChef Arvind Dangwal, Kitchen Executive, Courtyard by Marriott, says the literal meaning of Phad Thai is Thai-style frying. “This dish is readily found at roadside stands in Thailand and is always stir-fried in a wok. A heady combination of stir-fried rice noodles with or without egg, tamarind juice plus any combination of bean sprouts, shrimp chicken, crushed peanuts, and lime. The ingredients form a symphony of hot, sour, sweet and salty. Also the crushed peanuts give a nice crunch,” adds the chef.
Mee Goreng — IndonesiaChef Joo Kiang NG, Chinese Executive Chef, Emperors Court, Renaissance Mumbai Convention Centre Hotel says the Mee Goreng noodles belong to the family of the Chinese Chow Mein noodles, hence they originated in China but were named when the Chinese immigrants brought them to Indonesia. “They usually contain prawns, tomato, carrots, cabbage, bok choy, fried eggs, dry shrimps, stir fried with egg noodles and can be eaten with ketchup or chilly sauce (sambhal). The sweet, mildly spicy and salty noodles are very popular.”
Laksa — MalaysiaChef Robin Batra, Senior Kitchen Executive, Trident, Bandra Kurla mentions Laksa means an unclear broth with rice noodles or vermicelli. “This spicy noodle soup made from curried Asian spices and coconut milk is served with garnishes like boiled egg, steamed fish sticks, prawns, chicken, bean curd, omelette strips, onion greens, bean sprouts, coriander, sambal paste. The dish is a whole meal in itself and really leaves one satisfied with unique flavours bursting through the mouth.”
By Sanaya Chavda |DNA 120714
No comments:
Post a Comment