Char Kway Teow

Singaporean street style noodles. Very comfort foody.

Char Kway Teow
Serves 4

* 1 lbs thick rice stick noodle or flat rice noodle
* 4 tbsp garlic, minced
* 2 red chili, minced
* 1/2 bag bean sprouts (2 handfuls)
* 3 scallions, batons
* 1 lbs Chinese greens, prepared
* 1.5 lbs pre-cooked protein - shrimp, squid, pork, etc
* 3 eggs, beaten
* 2 tbsp fish sauce
* 3 tbsp kecap manis (sweet dark soy sauce)

Directions

1. Cook the noodles. Drain and set aside.
2. Fry garlic and chili until garlic is fragrant and golden brown.
3. Add the greens, and cook halfway. Add the bean sprouts, and cook until the greens are almost done. Remove.
4. Add the noodles, and get them moved around and colored a bit.
5. Add the beaten egg and fry it together with the noodles.
6. Pour the fish sauce and sweet dark soy sauce over the noodles and fry all ingredients together for another minute before adding everything into the pan. Add a bit of water, toss to combine.
7. Serve with cilantro, hot sauce, lime, etc

Feijoada

The national dish of Brazil.

Feijoada Completa
8-10 servings

Olive oil
1 huge onion, chopped
2 cloves garlic, chopped
1 habanero pepper, minced
2 tsp paprika
2 bay leaves
Salt and Pepper
1 pound chorizo, sliced 1/4-inch thick
1 pound baby back ribs, cut into individual ribs
1 pound carne seca, blade steak, beef jerky, other random stewable meat
1 pound dried black beans
~10 cups water

1 bunch collard or kale greens, sauteed
White Rice
Hot Sauce


In a stockpot, saute the the onions, garlic, habanero, and bay leaves. Season with salt pepper, and paprika. Saute for 5 minutes.
Add the sausage, and cook for 4 minutes. Add the other meats, beans and water.
Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
Using the back of a ladle, mash some of the beans to thicken things up some. Reseason with salt and pepper if needed.
To serve, mix in the greens, and spoon over a relatively small amount of rice.

Mee Rebus

Malaysian street noodles with sweet potato gravy.

Mee Rebus
Serves 4

12oz dried asian noodles (chow mein, soba, udon)
5 Cups beef stock
Vegetable oil
2 cloves garlic, minced
2 tbsp Chili garlic paste
1 tbsp Coriander powder
1/2 tsp Tumeric
1 Inch fresh ginger, minced
2 Shallots. minced
2 sweet potatoes, peeled, cooked and mashed
Salt to taste
Juice of 1 lime
1 Tbs Fish sauce

For Garnishing:
1 brick tofu, cubed
1 small package bean sprouts
2 Scallions, sliced
1 lb Short Bok Choy or similar
Cilantro

Cooking Instructions:
Heat saucepan on medium flame, add vegetable oil.
Cook paste. garlic, ginger, spices, shallot until quite toasted.
Add beef stock, bring it to a boil. Slowly add the mashed potato to the stock until a gravy-like consistency is reached.
Simmer gently 8 to 10 minutes.
Add gravy to the noodles, and add vegetables as well. Mix and let residual heat cook the vegetables.
Top with extra hot sauce.

Nice Healthy Stir-Fry

Thai/Viet Tofu with Watercress and Pak Choy
Serves...2-3?

5 heads (maybe 1 pound) of small Pak Choy (pale green little choy). Bottoms sliced and tops halved.
1 handful broccoli florets, washed and par-cooked. (I had leftovers)
1 brick extra firm Tofu - drained, cubed and warmed up.
1 small shallot, minced (leftovers!)
1 knob ginger, minced
2 Tbs Sriracha sauce
3-4 Tbs Soy Sauce
1 bunch Watercress, stems trimmed.
2 scallions, thin sliced
Rice

Prep everything. Warm up the tofu.
Stir-fry the broccoli and pak choy, reserve. Dump the tofu on top.
Stir-fry the shallot and garlic for a bit. Add the sriracha and cook for a minute.
Add the hard vegetables and tofu back, and add soy sauce. Add watercress and wilt.
Finish with scallions, and serve over rice.