At 5:00 I went to the store to pick up some items to replenish the
larder including milk, tofu, green onions, tofu, limes, cilantro, spumoni ice
cream, and tomatoes. I bought ground
pork so I could do a stir fried noodle dish with Vietnamese noodles. We have two kinds of Vietnamese rice noodles,
one broad and the other thin. I decided
to cook the broad noodles.
After I rode at around 7:00 we went to the garden and picked lettuces, Oriental greens, garlic scapes
and turnips. I then chopped up a bunch
of small turnips, their greens and other greens and five garlic scapes and several radishes and some ginger and a shallot, Suzette
washed the noodles, which we then sectioned and she heated pot of water to boil them
in a submersible basket, so they would not disintegrate due to the forceful boiling
action of boiling water.
I then heated the wok and added peanut oil and some sesame
oil and oil infused with red chili. I
then added the shallots, scapes, ginger and ground pork to the wok and cooked
them. Then I added 1 ½ tsp. of sugar and
some rice cooking wine, 1 Tbsp. of Thai fish sauce and 2 Tbsp. of sweet chili
sauce to make a Vietnamese type of fish sauce and cooked the turnips and
radishes some. Then I added 1 ½ tsp.
more sugar and more sweet chili sauce, fish sauce, rice cooking wine and the
greens and cooked all of that while we cooked the noodles. The noodles fell apart like they always do
but not as badly as if they were cooked in boiling water because Suzette had
used the submersible basket in the boiling pot.
Suzette filled a bowl with the lettuce and some fresh cilantro. We laid noodles on the lettuce and then covered
that with the stir fried pork and vegetables and greens and Suzette garnished the dish with sprigs of arugula and radish flowers from the garden, just like the Gramercy tavern did on one of the dishes we ate there. Beautiful and delicious.
Suzette declared the dish delicious and I liked it
also. We drank a beer with it and had a
scoop of spumoni ice cream for dessert after dinner. It is great to be back in Albuquerque and
have access to the food growing in our garden.
Bon Appétit
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