Tag Archives: cellophane noodles

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package
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The ingredients

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Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.

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Cubed

You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.

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Chopped.

And cut up your veggies.

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Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.

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Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.

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Adding the garlic.

Then add the minced garlic.

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Adding more stuff.

Then the curry paste and yellow bean sauce.

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…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.

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Almost ready…

Oh, and the veggies, too.

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Voila!

Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Glass Noodles With Pork

This dish turned out okay – nice, tasty, but nothing particularly special. The ingredients were:

  • Ground pork, 1 lb
  • Cellophane noodles, 4 oz
  • Cabbage, sliced, 1-2 cups
  • Scallions, chopped into 1-inch lengths, 1-2 cups
  • Eggs, 4
  • Garlic, 6 cloves
  • Fish sauce, 6 tablespoons
  • Sugar, 4 tablespoons
  • Maggi seasoning, 2 tablespoons
  • Oil
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The ingredients.

The first step is simple: soak the noodles in warm water for about 10 minutes.

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Warm water and noodles.

After a while, you’ll see that they’ve grown, as if by magic!

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Just the noodles.

Next, fry the pork in the oil. Then add the eggs and garlic.

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Frying, frying.

Once that’s more-or-less cooked, add in everything else.

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The onions and cabbage, prepared in advance.

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The finished product.

And voila! Enjoy.

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