Around the World in 80 Dinners by Bill Jamison

Author:Bill Jamison
Language: eng
Format: mobi, epub
ISBN: 9780061738050
Publisher: HarperCollins
Published: 2008-10-10T23:00:00+00:00

Add to the food processor and puree to a thick paste. The chile paste can be used immediately for the khao soi or refrigerated tightly covered for up to several days.

The Noodles

1½ pounds thin dried egg noodles, about the size of fettuccine, Chinese or Italian

2 tablespoons coconut milk, freshly made if available

2 tablespoons coconut oil

Reserved shallot-garlic oil and vegetable oil for deep-frying

Take one-third of the noodles (8 ounces), break them more or less in half, place them in a large bowl, and cover them with warm water. Let them sit in the water until they become pliable, about 30 minutes. Strain off the water and scatter the noodles on a clean dish towel to dry, patting them down a bit as you go so that all surfaces dry thoroughly.

While that batch of noodles softens, bring a large pot of salted water to a vigorous boil and in it cook the remaining 1 pound of noodles until quite tender, a bit softer and creamier than for al dente pasta. Drain the cooked noodles and place them in a large bowl. Toss them with the coconut milk and oil to help keep them from sticking together. Reserve them at room temperature.

Rinse out and dry the pan used for cooking the noodles. Add to it the shallot-garlic oil and at least 2 inches of vegetable oil and heat to 350°F. In several batches, deep-fry the 8 ounces of noodles that were soaked and patted dry. Fry until crispy and lightly golden, about 2 minutes. Remove with a slotted spoon or strainer to paper towels.

The Broth and Beef

1½ pounds boneless top sirloin steak, sliced across the grain into thin

strips, about ½ inch across and 2 inches long

1½ teaspoons curry powder

1 cup coconut cream (not cream of coconut), freshly made if possible

3 cups coconut milk, freshly made if available

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