Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 97 of 159

Nam Yar Pa (Thai Curried Coconut Fish Soup) Yield: 4 (12-ounce) portions NJOVUFT t 4IFMG MJGF 1SFQBSBUJPO UJNF This Thai curried fish soup—redolent of coconut milk, smoked fish, shrimp and exotic spices—is sturdy enough to eat as a main course. You may choose to add a small mound of rice to each bowl. 1 quart canned coconut milk (not light) 2 ounces shallots, thinly sliced lengthwise ½ ounce garlic cloves, cut into thin slivers ½ ounce minced lemon grass stalks, white part only ½ ounce sliced dried galangal or laos 1 teaspoon ground galangal or laos UP EBZT A small mound of rice may be added to each bowl of this soup. 1 teaspoon shrimp paste 2 ounces smoked boneless fish fillets, such as kippers or herring ½ pound small or medium shrimp, peeled and deveined 2 serrano chile peppers, seeded, if desired, finely sliced crosswise 2 ounces bean sprouts, blanched 1 hard-cooked egg, finely chopped ½ ounce Thai basil leaves, thinly sliced or torn 1. In a large stockpot bring the coconut milk to a boil. Add the shallots, garlic, lemon grass, galangal, shrimp paste and fish. Cook over medium heat until the fish has completely broken down. (After 20 minutes, if it is still not broken down, remove the pieces of fish and mash with a fork.) 2. Add the shrimp and cook over medium heat until just cooked through. (Time will vary with the size.) 3. Stir in the serrano chiles and bean sprouts, cover and simmer for 5 minutes. Serve in large bowls with a sprinkling of chopped egg and basil leaves. NUTRITIONAL DATA (per 12-ounce portion): Calories: 690; Cholesterol: 180 mg; Sodium: 320 mg; Fat: 61 g; Dietary Fiber: 3 g Adding sambal oelek to this chicken noodle soup will appeal to lovers of very spicy dishes. :JFME Malaysian Chicken Laksa PVODF QPSUJPOT t 1SFQBSBUJPO UJNF Shelf life: 3 to 4 days NJOVUFT Like many Malaysian dishes, this spicy chicken noodle soup starts with a fairly long list of ingredients, but this version is simpler and quicker to make than many. Adding sambal oelek (a chile pepper sauce) at the end allows custom- ers with a taste for very spicy dishes to take it up to their comfort zone. Warn them, however, that it is quite hot. 1 ounce coriander seeds ¹/3 ounce black peppercorns, cumin seeds and fennel seeds 12 whole cloves 1 teaspoon ground turmeric ¹/3 to ²/3 chiles de árbol 3½ ounces trimmed lemon grass stalks, core reserved 3 ounces vegetable oil 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 1 tablespoon shrimp paste 8 ounces thinly sliced shallots ounce stemmed dried 2½ quarts canned coconut milk 3 quarts chicken stock 2 tablespoons palm or light brown sugar 3 tablespoons kosher salt 3 cinnamon sticks 1½ pounds wide rice noodles 1 pound bean sprouts, blanched and rinsed 3 ounces torn fresh mint leaves 3 ounces torn cilantro leaves 3 or 4 limes, cut into wedges sambal oelek (optional) 1. In a spice grinder, coarsely grind coriander, peppercorns, cumin, fennel, cloves, turmeric and chiles. Then, using a meat mallet, mash the lemon grass core. 2. In a large heavy stockpot over medium heat, heat oil. Add spice mixture and stir-fry until fragrant, about 10 seconds. Stir in chicken, shrimp paste and shallots and cook, stirring constantly, for 2 minutes. 3. Add coconut milk, stock, sugar, salt, cinnamon and lemon grass. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. 4. While the soup cooks, bring a large pot of water to a boil. Cook noodles until al dente; drain and add to the soup along with sprouts and cook for 2 to 3 minutes. Remove cinnamon and lemon grass. Ladle soup into bowls, add a sprinkle of mint and cilantro and serve with wedges of limes and sambal oelek, if desired. NUTRITIONAL DATA (per 12-ounce portion): Calories: 470; Cholesterol: 80 mg; Sodium: 480 mg; Fat: 29 g; Dietary Fiber: 3 g 96 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Joanna Pruess is a regular contributor to Specialty Food Magazine. FIND INGREDIENT cost worksheets at specialtyfood.com/ SFMarchive under the Jan./Feb. 2012 issue.

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