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Singapore Noodles

Reviewed: Nov. 9, 2007
This is the goods: one of the most addictive dishes on the planet. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp, bean sprouts and the spices, but you can vary the meats and other veggies freely. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Also, when using frozen shrimp, I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours, then brine them for an hour in a sugar/salt solution. I suggest only one major variation: I picked the brain of my local Singapore chef, and found that he uses equal quantities of curry and chili powders.
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Bubble 'n' Squeak II

Reviewed: Nov. 8, 2007
No, no no! Pasta? Sausage? You're stomping on the glorious British tradition of creating marvellous, heart-clogging messy soul-food recipes, then giving them names that evoke a dog's dinner. So please call this dish something else. However, if you add some garlic and red pepper flakes, you might be onto something.
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Reviewed: Nov. 8, 2007
This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream. If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies. I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable.
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15 users found this review helpful

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