In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you’ll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the “nest” to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
I purchased this wonderful cookbook over the holidays–The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it’s still good.
This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.
This is an awesome curry for those who like their curries very hot indeed. It’s from Pat Chapman’s excellent “Curry Club” recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried – I usually use dried as they store really well. Re the salt comment – I’m not sure why you’d think lack of salt in a recipe means it’s an oversight? You don’t need added salt in most Indian recipes as it’s salty enough with the salt that’s in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty – and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour – it’s not just about the hotness – if you prefer using commercilly bought vindaloo paste, don’t bother with this recipe, just follow the instructions on your jar of paste! 🙂
