1 stephen ceideburg
3 oz fresh whole egg noodles (bamee)
1 tbsp garlic oil (see recipe)
2 tbsp fish sauce (nam pla), or to taste
2 tbsp kwan's sweet and sour sauce (see re, cipe)
1 dried hot chile flakes, to taste
1 handful bean sprouts
1/4 cup shredded barbecued pork, cooked chi, cken, beef or s
1 chopped green onions for garnish
1 fresh coriander leaves
1 tsp ground peanuts
Directions
Whole egg noodles may be purchased in Asian markets (they are labeled
"egg wonton-style noodles"). Serve this dish for breakfast, lunch or
as a snack or as a side dish in a Western- style meal. The ancillary
recipes are in the next post.
Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove
and plunge into cold water for 4 or 5 seconds. Return to boiling
water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic
oil, fish sauce, sweet and sour sauce and dried chile flakes (if you
like it hot).
Dip bean sprouts quickly into boiling water; drain. Add to noodles.
Add one or more of the cooked meats. Top with green onions, coriander
and ground peanuts.
Note: This recipe is a version served by street noodles vendors in
Thailand. Seasonings may be adjusted to your taste.
PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat
(6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
Servings: 1 servings
Bamee Haeng (Spicy Egg Noodles) Recipe brought to you by Recipe Ideas
Categories: Egg
The History of Recipes
It is possible to track the history of `recipes` far back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further. In practice though, these, ancient records were just basic hieroglyphic instructions for food preparation.
During Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times used a good variety of herbs, including some that we all recognise such as basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new spices and herbs led to an outbreak in books on cookery, many of which still exist in private collections. By the arrival of the 1900s, cookery books were greatly in demand mostly due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Bamee Haeng (Spicy Egg Noodles) recipe.
