Tuesday, April 25, 2017

CHAO MAI WITH DOLLOPS AND STUFF

For a quick snack nothing beats a plate of noodles with shrimp and porky substances. And you can usually find this at a chachanteng or a kopi tiam, sometimes at a restaurant or a Sunday brunch place. The version below is standard, but quite variable. The eggs aren't always there, the ham can be augmented with charsiu pork cut similarly, or even some diagonally sliced lapcheung, and instead of large juicy shrimp you might use oysters.
But shrimp and ham are common.
Also often beansprouts.

If you live in the North Eastern corner of San Francisco you should have no problem finding whatever ingredients aren't already stocked in the kitchen.
And you always have noodles, oyster sauce, and sambal, don't you?


廈門炒米
['haa mun chaau mai']
Amoy Rice Noodles


2 eggs.
Half a dozen large shrimp.
One bowl boiled ham, matchstick cut.
One medium onion, sliced.
One red bell pepper, sliced.
One or two scallion, cut long and diagonally.
One clove of garlic, minced.
10 oz. thin rice noodles, broken and soaked in warm water for at least half an hour (that's somewhat more than half a pack, usually).
A brisk dash of rice wine or sherry.
A small splash stock or water.
A pinch of sugar.
Two Tsp. oyster sauce.
One Tsp. soy sauce.
A small drizzle sesame oil.

Scramble the eggs lightly, set aside. Quickly stirfry the shrimp, and set aside also. Now put the flame on high, add a bit more oil when the pan smokes, and dump the onion, garlic, and bell pepper in. Stir around, throw in the ham, followed shortly by the drained noodles. Stirfry, add everything, and toss till toasty. Serve, with sambal on the side.
See? It's criminally easy.


This was late luch today. No, I didn't cook it myself. In fact I did not know that I was going to have it till I perused the menu at the ABC on Jackson.
It was a spur of the moment decision.
I want fried noodles, dagnab!
Comfort food.


They have Sriracha hotsauce, by the way.


And Hong Kong Style Milk Tea.




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