Malaysian Style Noodles (Mee Goreng)

As with any noodle dish from any country, the combination of ingredients varies from region to kitchen to chef all adding their personal touches. I have designed this Mee Goreng to be a gluten-free version rather than the Chinese style wheat noodles that are often used. The tamarind sauce can be found in an Asian market. This is a spicy dish but you can omit the sambal if you want a mild version. Enjoy!

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Malaysian Style Noodles

Yield: 6-8 servings

1 lb. 31-35 wild American prawns cleaned, shelled and deveined
1 package of rice noodles
1 yellow onion halved and sliced
12 oz. bean sprouts
1 cup natural chicken stock (no msg)
½ red bell pepper julienned
½ oz. of julienned green onions
2 cups shredded cabbage
4 cloves of garlic chopped
1 tablespoons fish sauce
1 tablespoon gluten-free tamari sauce
1 tablespoon sambal oelek (ground chili sauce)
1 tablespoon curry powder
1 tablespoon tamarind concentrate
2 individual serving packets of stevia
2 tablespoons olive oil

Soak rice noodles in boiling water until pliable (about 5 minutes) rinse with cold water, drain and set aside. Heat oil in a wok and fry yellow onions, garlic, shrimp, fish sauce, tamari sauce, sambal and curry powder for one minute. Add tamarind concentrate and stevia to chicken stock and pour into wok then add the rice noodles. Stir fry until dry and toss in bean sprouts, green onions, shredded cabbage and red peppers and cook for another minute.

© 2012 Aron David Bradley


Salmon with Sake & Citrus Reduction

My first recipe for 2012 is one worthy of the Chinese year of the Dragon (most revered zodiac sign). This reduction will have you scraping the last bits from the saucepan…it’s THAT GOOD, yet simple and easy to prepare my favorite axiom. The sake provides a fruity/dry canvas that really lets the citrus and garlic shine and the whole becomes greater than the sum of its parts. This recipe is gluten-free, diabetic friendly, heart healthy and frankly DIVINE!

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Salmon with Sake & Citrus Reduction

Yield: 2 servings

8-10 oz. fresh wild caught sockeye or Chinook salmon filet, kosher salt, cracked pepper

1 cup sake (Japanese rice wine)
Juice and zest from:
1 orange
1 lemon
1 lime
½ tsp. Salt
2 individual serving packets of stevia
2 pats of organic butter
3 large cloves of garlic chopped

GARNISH: Chiffonade 3 fresh basil leaves and sprinkle over the top of the sauced salmon.

Place the reduction ingredients in saucepan under medium high heat and reduce sauce stirring frequently till slightly thickened (about ¾ of volume evaporated). This should take about 15 minutes.
Salt and pepper the salmon filets and bake or broil till you reach an internal temp of 145°F. Plate and cover with citrus sauce and garnish.
Serving suggestion: (pictured) 1 cup steamed brown and wild rice with chopped almonds and fresh steamed asparagus w/ butter.

© 2012 Aron David Bradley