earth food

grown from the page at earthside.org/Food & in support of the forth-coming cookbook of the same name by June Perg Floyd

Saturday, May 23, 2009

Spicy Auto Fish Noodle Soup Recipe

Spicy Auto Fish Noodle Soup

This recipe is for one of a variet of newer dishes that fall into a a category we are calling 'autofoud'.

A common characteristic of all items which are dubbed 'autofoud' (or: 'auto-food') is simply that they are food items prepared and served by restaurants or fast-food places /which are used as ingredients in other, consumer-prepared foods. For example, the fish in this recipe is an autofoud, and hence is called 'autofish' (or: auto-fish)

Ingredients:

1/2 ten piece auto-fish dinner from [Cap'n D's] (approx 5 pcs auto-fish)
1/2 side order of auto-hush puppies [same as above]
approx 2 dozen little plastic packages of malt vinegar (bottled malt vinegar may be substituted)
1 package [Top] ramen noodles (N.I.N.A. - Nissin Is Not Autofoud)
soy sauce (to taste)
North Korean Chinese Regular Hot Chili Sauce [see:Cock Sauce:Walmart]
Water (approx 0.35 liter)

Required Equipment:

chopsticks
bowl
microwave oven
refrigerator

Preparation:

Get the stuff
Eat 1.5 auto-hush puppies and 2 or 3 pieces of the auto-fish while it's all still steamy hot from the drive-thru, with liberal use of the malt vinegar over alL (this step is important to keep you from getting too hungry or perhap even starving duing preparation, which will typically take at least four or five hours)
Leaving the remaining autofoud in it's white styrofoam bounding box, place the box in a (working) refrigerator for about 8 hours, until cold.
Rediscover the box of autofoud in the fridge.
[Eat the remaing 0.5 auto-hush puppie - this step is optional and may be performed out of order]
Crush/crumble the package of [Top(tm) brand from Nissin Corp] ramen noodles into a deep glass bowl (Pyrex is good, this is going to get hot - if Pyrex is not available, ceramic dishes also work well; we recommend you avoid plastic cookware in the microwave - or in general, for that matter - nasty stuff, plastic, except maybe the kind McD's serves - expensive, too); add water (don't quite cover the noodles), and microwave on high for 3 minutes or until the water is steaming; stir w/ chopstick
Break up the pieces of fish into the bowl of [now steaming - be careful] noodles; stir w/ chopstick;
Add the seasonings to the bowl of what has now become soup:
1. a dash of malt vinegar
2. hot chili sauce (squeeze the bottle until it feels right)
3. soy sauce (add last)
Stir w/ chopstick
Enjoy

Tips and Suggestions:

if you like the small, salt-water crustaceans called 'shrimp', you could substitute auto-shrimp for the auto-fish in this recipe
Other flavors of Vinegar may be chosen to complement the rice vinegar in the soy sauce.
Eat with chopsticks, drink the broth from the bowl
Reeses Peanut Butter Cup for desert
For a beverage, we suggest that tea (as you like it) or a chilled mixture of sugar-water and lime juice goes well with this dish.
ramen noodles are done when they turn whitish and have a consistency about halfway between cruchy and mushy
throw away the 'flavor sachet' that comes in the ramen noodle package; it contains extreme (in a human context) levels of sodium and may be dangerous to consume; also, it covers the taste of the other ingredients if used; note that it needs to be disposed of properly - the only animals that will eat the stuff seem to be rats and roaches, and flavor packet contents are widely believed by the earthside community to be extremely toxic, and a move is afoot to give the dry, volatile powder a "controlled substance" status within The Realm until and unless certain prepared food manufacturers quit putting these things in the noodle packages; the stuff is just too hazardous to have lying about, and should have warning label

Labels: 0x0000, autofoud, chili sauce, earthside, fish, microwave, noodles, sake, soup, soy sauce, spicy, tea

posted by pd wilson # 16:49

Tuesday, November 21, 2006

tofu and wild rice

Ingredients:

1 pkg organic extra firm tofu
1 pkg uncle ben's pre-cooked wild rice
thai peanut sauce
"rooster" chili sauce
some chili oil I found in target
chopped garlic
some powdered ginger root mixed with sake (about an oz)

Directions:

put the tofu, oil, peanut sauce, chili sauce, garlic, and galanga mixture into a bowl and microwave it for 2 minutes (time may vary)
when the tofu finishes, put the package of rice in for 90 seconds (don't forget to open the top of it, or it makes a disturbing 'pop' sound at about 63 seconds into the cook cycle :D)
when the rice is done, put it in the bowl with the tofu, stir it up (w/ chopsticks)
enjoy!

This is basically another one of my "meal-in-a-bowl" specialties - quite tasty! It would be good with some chicken or beef broth, too, but I only have 1 liter cartons of those, and didn't want to open one, since I'll be leaving before I could use it up, and the weather is not cold enough to keep it chilled once I take it out of the fridge.

Labels: chili oil, chili sauce, garlic, ginger, microwave, rice, sake, tofu

posted by pd wilson # 03:09

Friday, November 17, 2006

ginger sake microwave fried rice

Powdered ginger root and sake makes a good sauce - just put some powdered ginger root in a bowl or cup and moisten it with the sake; add sake and mix thoroughly tp get all the lumps out - add sake and stir until a desired consistency is achieved.

This turned out to be a good way to apply powdered ginger to a dish of rice, egg, and beef broth. Other seasonings used were chopped garlic, a mixture of chili-sesame oil and olive oil, and soy sauce.

The entire recipe went like this:

In a ceramic (microwavable) bowl, combine cooked rice, beef broth, two raw eggs, oils, and chopped garlic "to taste"
Use a chopstick to poke the yolks on the the eggs (this keeps them from exploding in the microwave)
Microwave on high for a few minutes (how long will depend on your microwave and how much rice and broth you're using - 1500W microwave for 3 minutes should work - this works better if you cover the bowl)
While the bowl is in the microwave, mix the the ginger sauce - You'll probably want to leave the bowl with the eggs & rice in the microwave after it stops running for a few minutes - but check it first to make sure it is hot - if the contents of the bowl is hot enough, and it is covered, the eggs will continue cooking from the heat in the bowl - this is fine, since they might not be done yet.
Once the eggs are done (cooked through) take the bowl out of the microwave and add the ginger sauce (just pour it over the stuff in the bowl), then mix with chopsticks to spread the ginger sauce and break up the eggs. You might want to add a bit more oil at this point).
Add soy sauce "to taste" (use a shaker bottle) and let the dish cool down enough to eat.

If you keep some cooked rice on hand (recommended that you do), preparation time for this dish is about 5 minutes, not counting time to let it cool enough to eat.

This makes a really tasty (assuming you got proportions of the ingredients that you like) sort of fried rice bowl.

The ginger sauce could be modified for use a dressing for noodle salads (maifun or saifun noodles, perhaps).

Other stuff could be added to the rice bowl - tofu, mushrooms, and vegetables spring to mind as items that would go well in this.

Note that powdered ginger root is sometimes sold as "galanga powder".

Labels: cooking, egg, ginger, oil, rice, sake

posted by pd wilson # 12:17