[ THE ELECTRIC KITCHEN ]
Thai noodles tasty
These dishes were prepared by Brenda Tanaka and Jason Kiyota of the Food Company on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Soak rice noodles in water 15 minutes; drain.
10 ounces dried rice noodles
3 tablespoons vegetable oil
1 tablespoon ground roasted peanuts
2 teaspoons Thai fried garlic or finely chopped fresh garlic
1-1/2 to 2 cups chop suey mix
3 tablespoons tamarind juice (available in Asian grocery stores)
3 tablespoons sugar
3 tablespoons patis (fish sauce)
1 egg, scrambled, optional
Cilantro sprigs and lime wedges, optional
Heat oil in wok or heavy skillet. Fry peanuts and garlic 1 minute. Add chop suey mix and rice noodles, sauté 15 to 30 seconds. Add tamarind juice, sugar and fish sauce; cook until noodles are translucent. If mixture is too dry, add water. Serve garnished with scrambled egg, cilantro and lime. Serves 2.
Combine salt, sugar and pepper; set aside. Lightly dredge prawns in cornstarch.
Prawns with Lemongrass and Cilantro Roots
2 tablespoons salt
2 tablespoons sugar
1 teaspoon pepper
2 pounds prawns, shelled
Cornstarch for dredging
Vegetable oil for deep-frying
1/4 cup chopped cilantro roots
1/4 cup minced lemongrass
1 tablespoon Thai fried garlic
In a wok or skillet, heat oil to 350 degrees. Deep fry prawns until pink; drain.
In a heavy skillet without oil, sauté fried prawns, cilantro roots, lemongrass, and garlic. Season to taste with salt mixture. Serves 4.
Nutritional information unavailable.
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