(Dad’s Favorite) Napa Cabbage and Dried Shrimp Soup


INGREDIENTS
1/4 cup Dried Shrimp (Smithfield Ham or  Prosciutto may be substituted)
20 dried shiitake mushrooms
1 lb fresh or frozen shrimp
1 medium head Napa (or Savoy) Cabbage
6 - 8 oz Bean Thread
1 TBS Shaoxing wine
2 TBS Cooking Oil
3 slices Ginger Root
Salt to taste
4 cups Chicken Broth
4 cups Water


DIRECTIONS
1. Soak the dried shrimp in the sherry, mixed with 3 TBS water.
2. Soak shiitake mushrooms in just boiling water
3. Pan fry shrimp until just seared and remove to a plate.
4. Discard the wilted outside leaves of the cabbage and then cut it into 1 1/2 inch chunks.
5. Soak the bean thread in some warm water until softened.  Cut it into shorter lengths if preferred.  Drain in a colander.
6. Heat the oil in a large sauce pan or stock pot.  Add the ginger root slices and cabbage chunks.  Stir and cook over medium high heat until the cabbage is wilted.
7. Add the broth, water, shrimp/sherry mixture and bring to a boil.  Simmer, partially covered, until the cabbage is tender.
8. Finally, add the bean thread and bring just to a boil (do not overcook, as the bean thread will turn mushy).
9. Remove from heat, salt to taste,  and serve immediately. 

Matcha Latte

2 tsp (4 bamboo scoops) of matcha powder
1/4 c boiling water
0.5-1 Tbs sugar
1 tsp vanilla extract
1 carton (~1 cup) of milk

1. Whisk together boiling water and matcha powder with bamboo whisk.
2. Add sugar and vanilla. Stir to dissolve.
3. Heat milk in small saucepan (or microwave) until almost boiling.
4. Add milk to matcha mix, serve hot.

Mark Bittman's Pad Thai

new: April 2017
https://cooking.nytimes.com/recipes/1013121-pad-thai?register=email&auth=register-email

INGREDIENTS
12 ounces fettuccine-width rice stick noodles
¼ cup peanut oil
4 tablespoons tamarind paste
½ cup fish sauce (nam pla)
½ cup honey
¼ cup rice vinegar
1 Tb red pepper flakes, or to taste
1 bunch chopped scallions
4 garlic clove, minced
4 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1.5 cup mung bean sprouts (+extra for garnish)
1.5 cup carrots (+extra for garnish)
1 pound peeled shrimp
1/2 pack of fried tofu
2 chicken breasts
½ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro
2 limes, quartered



PREPARATION
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.

2. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.

3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.

4. Add eggs to pan; once they begin to set, scramble them until just done.

5. Add cabbage, carrots, and bean sprouts and continue to cook until cabbage begins to wilt. (If you have to, remove half, and cook half at a time.)

6. Remove half or all of veggie mix, and add chicken. Cook until almost cooked through.

7. Add shrimp and cook until pink and almost cooked through.

8. Add fried tofu and warm.

9. Add back in all of the veggie mix.

10. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well until noodles are warmed through.

11. Serve, sprinkling each dish with peanuts and garnishing with cilantro, raw bean sprouts, raw carrots, and lime wedges.