Around the world in 80 dishes: Thailand and Denmark
Wednesday 21 April 2010
THAILAND: Rice noodles with pork and black bean sauce by Vatcharin Bhumichitr
Ingredients to serve 4
4 tablespoons vegetable oil
225g rice vermicelli noodles, soaked in warm water for 5 minutes, rinsed and drained
1 teaspoon dark soy sauce
3 garlic cloves, finely chopped
225g lean pork, finely sliced
1 tablespoon black bean sauce
2 tablespoons fish sauce
250ml pork stock
1 teaspoon cornflour, mixed with 4 tablespoons water
225g Chinese broccoli, finely sliced
1 teaspoon sugar
Half a teaspoon ground white pepper
In a wok, heat oil, add the noodles, stir quickly, then add the soy sauce and stir well. Turn onto a serving dish. Add the remaining 2 tablespoons oil and the garlic and fry until golden. Add the pork and stir-fry for 1 minute. One by one add the bean sauce, fish sauce, pork stock, cornflour mixture, Chinese broccoli, sugar and white pepper, stirring well. Continuing to stir well, stir-fry until the pork is cooked through, then turn onto the noodles and serve.
From The Big Book of Noodles by Vatcharin Bhumichitr (Kyle Cathie, £16.99) Photograph by Will Heap
DENMARK: Skagen fish soup by Trina Hahnemann
Ingredients to serve 4
2 litres fish stock
100ml dry white wine
1 tablespoon lemon juice
200ml double cream
Half a teaspoon saffron strands
1 leek, thinly sliced
1 carrot, cut into small cubes
200g crayfish tails
12 giant prawns
100g salmon fillet
100g Pollack fillet
Salt and pepper
Dill sprigs, to garnish
Put the white wine in a large saucepan and simmer for 5 minutes. Add the fish stock, lemon juice, cream and saffron and bring slowly to the boil. Add the leek, carrot, crayfish and prawns. Simmer for 5 minutes. Meanwhile, cut the salmon and pollack into 2cm cubes. Add the cubed fish and simmer for 2 minutes more. Season to taste with salt and freshly ground black pepper, then serve garnished with dill.
From The Scandinavian Cookbook by Trina Hahnemann (Quadrille, £20). Photograph by Lars Ranek
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