"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
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
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.
Recipe - Thai Noodles With Prawns
by Pauline Loo
Similar to the noodle dishes sold on street corners in Bangkok, this savory mixture of noodles, shrimp, and other ingredients is easy to prepare at home with Pauline Loo's recipe.
Thai Noodles With Prawns
Recipe Submitted by Pauline Loo
12 jumbo shrimp
3 ounces dry rice noodles (3 - 5 mm)
2 ounces fresh bean sprouts
1 ounce chopped (1") green onion
3 ounces fish sauce
3 ounces oyster sauce
2 tablespoons sugar
2 tablespoons preserved turnip
2 tablespoons crushed peanuts
1 tablespoon paprika
2 large eggs
1 teaspoon red chili
Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.
Heat and season the wok. Add the shrimp and grill for 90 seconds. Add the eggs. When the eggs are not quite finished, add the noodles, sugar, peanuts, turnips and paprika. Stir-fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the fish sauce, oyster sauce and vinegar. Follow with the bean sprouts, green onions and red chili. Stir-fry quickly ensuring everything is mixed together. If you like wet noodle dishes de glaze with 5 ounces water stock. If you like firmer dry noodles de glaze with only 2 ounces of water stock.
Place on serving plate and garnish with more bean sprouts and a lemon wedge.
Makes 2 servings
Pauline Loo has an excellent collection of Thai recipes at Thailand: Food and Recipes. Make sure to check her site for many more excellent recipes like this one.