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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Stir Fried Wide Rice Noodles (Pad Si-iew)
by ImportFood.com

This quick cooking noodle dish is the "Thai version of fast food" according to ImportFood.com. Obviously Thai fast food is better than American fast food any day. This dish is truly delicious.

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Thai Stir Fried Wide Rice Noodles (Pad Si-iew)

Recipe Submitted by ImportFood.com.

Si-iew (pronounce approximately "see yew") is the name for sweet dark soy sauce in the dominant local Chinese dialect. Pad si-iew is a favorite lunch dish, a Thai version of fast food (you may omit the coconut milk if you want to reduce calories).

Marinade

3-5 cloves garlic, minced
1 medium egg, beaten
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots (or small red or purple onions)
1 tablespoon thinly sliced Thai chile peppers (optional)

Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer...) and marinade the beef in the marinade for about an hour.

Ingredients

Marinated beef (above)
8 ounces fresh wide rice noodles, if available, or you may use dried rice noodles
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk(optional)

Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process. Heat a wok and a little oil to stir fry the marinated beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook). Add the noodles and the remaining ingredients, and stir until blended and heated through. Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang).

Serve with rice and the usual Thai table condiments as well as ground Thai chili powder and sugar.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. ImportFood.com is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.