The good thing about getting a “son” aged 16, is that you can start teaching some cooking skills right away. I mean when he is so matured, that he wants to go so far away from home for 6 months, to live with the two of us who has absolutely no experience in parenting, then he must be grown up enough to start cooking for him self –and us.Albrecht stated that he couldn’t cook. So he got a cookery book –Asian Cuisine- and had to choose a dish he –and I- would make for dinner, as the first lesson in the art of cooking.
His choice fell on this receipt:
Chiang Mai Noodle.
Preparing time: 20 minutes
Cooking time: 15 minutes
Serves 4
500 g Hokkien noodles (or what ever)
1 tablespoon oil (peanut oil is the best as the wok gets pretty hot)
3 red Asian shallots, chopped
6 garlic cloves, chopped
2 teaspoons of chopped red chilies
2 teaspoons of red curry paste (from a glass)
350 g of chicken or pork meat in thin slices
1 carrot cut into Julienne (thin sticks)
2 tablespoons of fish sauce (from Asian grocery)
2 teaspoons brown sugar
3 spring onions, chopped
Chopped fresh coriander
1. Boil the noodles in boiling water 2 to 3 minutes, drain and keep warm.
Heat the oil in a wok. Add shallots, garlic, chilies and curry paste and simmer for 2minutes while stirring.
2. Add the meat to the wok and fry untill it changes colour.
Add the carrot sticks, the fish sauce and sugar and bring it to a boil, keep stiring.3. Mix the noodles to the meat and add the spring onions as garnish, simmer for 1 minute and serve on plates with the chopped fresh coriander on top.
Good job "son".
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