Posts Tagged With: cellophane noodles

Shua Yang Jou – Mongolian Hot Pot

Mongolian Soup

SHUA YANG JOU
Mongolian hot pot

INGREDIENTSShuaYangJu-

5 ounces cellophane noodles or bean threads
1″ ginger root
3 green onions
1 onion
¼ cup parsley, fresh
1 pound bok choy or Chinese cabbage
10 cups lamb or beef stock
24 ounces freshly-made dough or 8 sesame rolls
3 pounds deli-sliced lamb (thin as you can get it)
1 cup spinach
2½ tablespoons rice wine
2½ tablespoons sesame oil
⅓ cup soy sauce
¼ teaspoon cayenne pepper
1½ tablespoons red bean curd or fermented bean curd*
* = or plain bean curd or tofu, not authentic but gosh, the fermented stuff can be hard to find.

SPECIAL UTENSILS

chopsticks (for dipping and cooking the lamb in the hot pot)
something that acts as a hot pot, a pot with a fire under it, that goes in the middle of the table Slotted spoons or strainers (for dipping and retrieving the veggies in the hot pot)
sonic obliterator to use on anyone who says, “I want a big Big MacTM,” after all this preparation.
spice grinder.
wire rack, if you are using sesame rolls

Serves 8. Takes 1 hour 30 minutes if you use sesame rolls, 2 hours 30 minutes if you make your own dough. This is designed to a leisurely dinner and can take up to two hours, unless of course, you have teenage boys.

PREPARATION

Soak noodles in hot water for 30 minutes. While noodles soak, peel ginger root and grind into powder. Dice green onions, onion, and parsley. Separate bok choy into separate leaves into 2″ squares. Leave spinach leaves as is.

Add lamb stock to large, regular pot. Bring to boil using high heat. While lamb stock comes to boil, tear freshly-made dough into 8 pieces and shape them into balls. Add dough balls to pot. Remove dough balls when they puff up into absorbent dumplings. (If you are using sesame rolls, place rolls on wire rack. Place wire rack on pot. Remove steamed rolls when they soften.) Add stock to hot pot. Set level of heat so that the stock is kept comfortably hot.

Place sliced lamb in large serving bowl. Put ginger, green onion, onion, parsley, bok choy, and spinach in second serving bowl and mix together with fork. Add rice wine, sesame oil, soy sauce, cayenne pepper, and fermented bead curd to second mixing bowl and whisk together. Add noodles to third serving bowl. Place a dumpling on a small plate for each guest.

Guests should pick up slices of lamb, veggies, and bean curd with chopsticks and dip food the bowl with the wine/oil/sauce. They then put these items in the part of the hot pot nearest to themselves until the meat and veggies are done to desired levels. Add extra wine/sesame oil/soy sauce mix and their dumpling to individual bowls as desired.

After the lamb, veggies, and dumplings are eaten, the hot lamb stock, enhanced with the flavor of the dipped lamb, veggies, and dipping sauce, is ladled into the individual bowls. This meal is really a two-course feast in disguise.

TIDBITS

1) As correctly noted above, fermented bean curd, or red bean curd can be powerful hard to find. It was especially hard to find in the fragmented Mongolia of 1205. Without fermented bean curd, a tribal leader could not offer his guests shua yang jou. No Mongolia hot pot, no guests. No guests, no tribesmen willing to support you as chief. No support, you get deposed. A deposed chief dies.

2) So finding fermented bean curd (FBC) became of paramount importance. Drought struck Mongolia in the summer of 1205. The bean plant crop failed on a cataclysmic scale. Whatever bean plants survived could not be put in water to ferment. No fermented beans, no FBC.

3) It’s worth noting that fermented plants stink. They increase in stinkiness with each successive day. The yurts, tent homes of the Mongols, could really reek if the dwellers were soaking a lot of beans.

4) Fermenting bean stench was a just as much a turnoff to lovemaking then as it is now. This is why the Mongol population had always been low compared to its neighbors. But with the disappearance of the bean crop in 1205, fermented in the tents stopped. Love making soared. Babies popped out like tennis balls from an automatic serving machine. The Mongols needed more land for their burgeoning families. The tribal chiefs had scant supplies of FBC necessary to make shua yang jou. The loyalty of their tribesmen began melting away.

5) Tribal chief after tribal chief launched devastating raids in neighboring tribal lands, carrying off whatever FBC they could find. Thousands died, banquets went unplanned. It was horrible.

6) Along came Genghis Khan. “Whoa dudes,” he said in fluent Mongolian as he was a Mongol, “there is some gnarly badness going on.” Yes, he was a surfer at heart. “China has lots of FBC. Iran has lots of FBC. Why kill ourselves for it, when we can totally kill them.” He pointed his finger to the south. “Are you with me?” The Mongols roared their approval. He was their one leader.

7) And so the Mongols, conquered, killed, and enslaved entire towns, cities, and regions which is admittedly bad. However, their conquests paved the way for the vibrant Asia-to-Europe spice trade. So some good came out of all this.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Spring Rolls (Cha Gio)

Vietnamese Entree

SPRING ROLLS
(cha gio)

SpringRoll-

INGREDIENTS – SAUCE

1/4 teaspoon Thai chili or red pepper flakes or minced serrano
1/4 cup fish sauce or Hoisin sauce
1 tablespoon lime juice
1/4 cup sugar
½ cup water

INGREDIENTS – ROLL

1 ½ ounces cellophane noodles or rice vermicelli
½ pound large shrimp, peeled and deveined
½ pound pork
1 carrot
4 green onion stalks
2 garlic cloves
1 egg
2 teaspoons fish sauce
2 teaspoons Hoisin sauce
1 teaspoon ginger
20 rice wrappers or egg roll wrappers
1 ½ tablespoons sesame oil
2 cups peanut oil as necessary
2 lettuce leaves

SPECIAL UTENSIL

electric skillet

PREPARATION

Combine Thai chili, fish sauce, lime juice, sugar, and water in mixing bowl. Stir with fork until sugar dissolves. Set aside. This is the dipping sauce.

Put noodles in mixing bowl. Add enough water to cover. Let sit for 10 minutes or until noodles become soft and bendable. While noodles are sitting, cut shrimp into eighths and mince pork. Shred or grate carrot. Mince green onion and garlic cloves. Drain water from noodles. Beat egg in small bowl.

Add sesame oil, carrot, garlic, pork, shrimp, fish sauce, and Hoisin sauce to pan. Sauté on medium-high heat for 10 minutes or until shrimp turns orangish-pink and is no longer translucent. Stir frequently. Add noodles, green onion, and ginger. Cook at medium heat for 2 minutes. Stir frequently. Let cool.

If rice wrapper is hard, quickly run warm water over until it is pliable. (IMPORTANT! Run water over only ONE WRAPPER at a time. If you run water over multiple wrappers at a time or leave the wrappers for any length over time you will get a gelatinous mass that can’t be separated for love or money.) Place rice wrapper on board. Brush edges of rice wrapper with egg. Add 1/4 cup of pork/shrimp/veggie/noodle mix to center, bottom third of rice wrapper. Fold in sides to form 3″ long roll. Roll up rice wrapper from bottom. Brush remaining corner with egg. Repeat until you run out of rice wrappers or pork/shrimp/veggie/noodle mix.

Set electric skillet to 375 degrees. Put a drop of water in skillet. When drop starts to bubble or move around, add up to 2 cups of peanut oil as necessary. Carefully add 8 egg rolls to skillet at a time using tongs. Fry egg rolls for 2-to-3 minutes or until they turn golden brown. Turn egg rolls. Once. Remove and place on paper towels to drain grease. Repeat until all egg rolls are fried.

TIDBITS

1) Vietnam is an anagram for Mite Van.

2) Most mites are way too small to drive a van safely.

3) Or even pedal a bicycle.

4) Vietnamese policemen are banned from wearing dark sunglasses while on duty. This is because you really need to see well to see a mite driving a van illegally. A drunken mite would make for a particularly poor driver.

5) If you are a mite and you want to hit the hard stuff, consider drinking ruou ran (snake wine.) This wine comes with a pickled snake inside the bottle. It is supposed to be able to cure any illness.

6) Giving snake wine to all the sick people of the nation would be a unique national health program. The National Health Care Dispensaries, formerly known as bars and liquor stores, would sell the wine direct to the public.

7) This plan would require no tax dollars from the government. Households would be freed from spending 14% of their income on health care.

8) The Federal Government could use all the money it saves to pay down the debt, invest in infrastructure, and conduct energy research. People would spend their windfall on college education for their kids, provide for their retirement, and buy bacon.

9) With people’s retirement completely assured, we wouldn’t need to contribute to social security. Indeed, the government could then distribute all the money we having coming to us. We’d buy cars, homes, and doughnuts. The surging demand would force businesses to hire every worker they could find and at a high wage. Higher take home pay would mean more spending. To meet this spiraling demand, businesses would want to investment massively for the future. Massive future investment means full employment forever. I see a Nobel Prize in Economics coming for me very soon.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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