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#220 - Postcards From Kitchens Abroad Diane Holuigue of Melbourne, Victoria, Australia, makes a return appearance on Cookin' with Carol, cooking from her newest cookbook, "Postcards From Kitchens Abroad." If you would like to order a copy of Di's cookbook, there is a limited number of Australian editions available at www.ecookbooks.com. Postcards From Kitchens Abroad will be published in the U.S. in autumn 2000. Mee Bampong (Ground Beef with Crispy Noodles) Serves 4 Lime syrup: 1/2 cup water 1/2 cup green lime juice 1/2 cup sugar The beef mixture: 2 tablespoons oil 1 onion, chopped 2 cloves garlic, finely chopped 500g (1 lb.) ground beef 2 teaspoons shrimp paste 1 heaped tablespoon tomato paste 1/3 cup fish sauce The mee (noodles): oil for deep frying 125g (4 oz.) rice or bean vermicelli (thin) noodles, sometimes known as glass noodles 100g (3 1/2 oz.) bean sprouts 3 tablespoons fresh coriander (cilantro) leaves 2 tablespoons torn hot variegated mint leaves 4 spring onions (scallions or green onions), sliced Lime syrup: Combine ingredients in a pan. Stir to the boil, ensuring the sugar is dissolved before boiling. Simmer, uncovered 3 minutes; cool to room temperature. The ground beef: Heat oil in a wok, add onion and garlic; stir fry 1 minute. Add beef and shrimp paste; stir fry 5 minutes, add tomato paste and fish sauce, stir fry a further 3 minutes. To serve the mee: Heat oil in a wok, add uncooked noodles and fry. They will puff immediately; turn and cook quickly on second side (few seconds only). Drain on paper towel. Place in serving bowls and top with the beef mixture, lime syrup, bean sprouts, coriander, mint and spring onion. Mix through the noodles to eat. NOTE: The original of this recipe was done with ground pork; both are interchangeable. >Recipe from Cambodia from Postcards From Kitchens Abroad by Diane Holuigue (New Holland Publishers - Australia) Saumon ŕ l'Unilatéral (Salmon Cooked on One Side) Serves 4 1 cucumber, topped and tailed, but unpeeled 2 or 3 baby carrots per person 4 salmon fillets of about 120g / 4 1/2 oz. each (have the fishmonger cut the pieces with their skin still on) sea salt and freshly ground black pepper 10 tablespoons olive oil 5 tablespoons white wine vinegar chopped parsley and chives (about 6-7 tablespoons when mixed) With a potato peeler or professional mandolin, slice the cucumber into 8 thin slices lengthwise. Set aside. Cut about 4 tablespoons of julienne from the remaining flesh of the cucumber, avoiding the seeds. Peel the carrots, leaving a short length of their green for decorative purposes. Cook in boiling salted water, drain and set aside, then blanch the cucumber slices for a few seconds only until they soften. Season the fish with the sea salt and pepper. Take about 2 tablespoons of oil into a thick skillet, or better still, a non-stick skillet, just big enough to hold the fish, and heat the oil in it. Combine the rest of the oil with the vinegar, season to taste and set aside. The fish: Cook the fish, skin side down, until it is just cooked through. Do not turn it; this way the skin will have time to become crusty and the fat, which lies just under the skin, will render as the flesh heats through and cooks. To serve: Toss the cucumber slices momentarily into a pan with either butter or a little more oil to glaze them, add the carrot and the julienne of cucumber to heat. Place the fish on individual serving plates. If you like the crisped skin, the fish can be served skin up. Surround with two pieces of wilted cucumber placed decoratively on either side. Spoon some julienne over the fish and sprinkle liberally with the parsley and chive mixture. Spoon the olive oil and vinegar dressing over all and serve immediately. >Recipe of Paul Bocuse, from the Lyon chapters of Postcards From Kitchens Abroad by Diane Holuigue (New Holland Publishers - Australia) |
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