Rice Noodles with Surimi in Black Bean and Garlic Sauce

Rice Noodles and Surimi

Rice noodles are comforting and filling and maybe because they're so thin, it seems healthy and okay to eat more of it. Singapore noodles are a favourite choice at Asian restaurants and that's made with rice noodles. It's easy to reconstitute these noodles at home, because all it takes is to blanch them in boiling hot water for 1 minute to soften. Drain noodles and place noodles in a saucepan, cover and set aside until ready to cook.

Surimi is also known as crab sticks or fake crab and is composed of different kinds of fish. I'm using surimi in place of shrimp because my husband has recently developed an allergy to shrimp.

Black bean sauce is quite salty so it may not be necessary to add any more salt.

Bhola's Alu Dom

 

Bhola's Alu Dum

A new item I haven't seen before at our Indian supermarket are packages of baby potatoes that are cooked, peeled and frozen. I've been dreaming of Bhola's alu dum we would gorge on in Darjeeling. Bhola had a food stall off the mall and his alu dum made a great after-school snack. They were delicious, bright red, piping hot, soft and spicy potatoes that made our eyes (and noses) water. 

I gathered all the red spices I could find in the spice cabinet but it needed a little something more so I added a teaspoon of sugar and 2 teaspoons of vinegar. With the help of a serrano chili, this alu dum came out tasting sweet, spicy and slightly sour. It will go well with hot steamed basmati rice or flat bread.

Tips

• Make sure to prick each baby potato all over so flavours can penetrate to the center of each potato.
• Onion paste will give more body to the gravy instead of minced onions. Cut an onion into four, blanch for 2 minutes and grind to a paste.