Kitchen Venture #5: Cold Soba part 2

For today, 2 versions before I stop posting about it for now. And I will do more tomorrow or on Monday. I can't give away everything at one go. It will be no fun right? ;)

Both of them are very very simple and really do not need further cooking. It is sort of like a noodle salad. You can serve it as an entree at dinner parties but for me, I eat them for dinner or lunch. Just vary the portions, decorate them. If entrees, you can serve them in chinese spoons portions, little plates or champagne glasses. Anything! It is so up to your imagination!

What you need for this first version I am introducing: Cashew Nuts, Balsamic Vinegar (get a good grade from Modena, and so NOT balsamic glaze or vinaigrette). Although, I think vinaigrette or an alternative oil based salad dressing will do fine. so NOT mayonnaise or thousand island or caesar. As for the cashews, you can go with salted, unsalted, or even flavoured. I use the Woolies brand of Thai Lime flavour. really good on its own too ;)

You just take the desired amount of noodles you want and twirl it onto the plate. Sprinkle however much of nuts you like (chopped or unchopped). Chopped will be easier to eat. Toss. And then 2 tablespoons of Balsamic and let it soak through. Top with more nuts for presentation. I also added some ikan bilis and peanuts that I brought from Singapore. If you have that, good too. But it is not everyone's liking...

For the second version, you need Smoked Salmon and cucumber and abit more garlic if you want.

Lay the bowl or plate with smoked salmon slices in a round shape. You can either make it a fully covered circle or a circle with a 'hole' in the middle for the noodles to go into. Slice cucumber lengthwise and pretty thin. Twirl noodles onto the smoked slamon and top with garlic. Just add the cucumber slices and you are good to go.

Photos credits: mayydiaries.blogspot.com
Pretty easy huh?

Till my next kitchen venture, Mayy xo

Kitchen Venture #5: Cold Soba part 1

It is Summer here in Australia, and I am in Western Australia which is the hottest and sunniest part. So for me who really dislike sweating and being hot, I hate summer here. I escape back home for the period but I never fail to get caught in the last few weeks of it. =(

What I like to eat in summer are usually the cold food like salads, sandwiches, cereal and sushi. So I thought I will post my favourite kitchen venture for you, Cold Soba noodles. I experimented with them in Nov/Dec 2010 and is still obsessed with it. It's always been a favourite order of mine when I go to a Jap lunch with friends.

Since I have done so many versions of it, I thought we would divide it into parts. And part 1 will be the buckwheat soba noodles, not the green tea kind which I much prefer.

There it is. Looks plain here and a huge bowl of it so I just store it in the fridge and eat it whenever I want for the next week. That's the good part about it. You don't have to worry about meals for the next couple of days. You can play around with it using it as the core of the meal. You can heat it up and have it warm. You can throw it back into soup and have a soupy noodles meal! It is MINIMAL FUSS, pretty special and easy to clean up after.

Preparation:

1. Boil a pan of water and you don't have to add salt to it. This is not like pasta. About 3/4 full.

2. When the water is boiling pretty full on, hold the noodles in one fist above the pan and slowly release them, strand by strand or a few strands at a time. Again NOT like pasta where you just throw the chunk in and watch it sink as the water softens them.

3. Once all the strands are in, use chopsticks or fork to swirl them into the waterand make sure they are fully covered. Reduce boiling.

4. Let it cook for the next 10 to 15 minutes. Use a fork or chopstick to pick one strand up to test. Make sure they are cooked through. Switch off fire once you think it is done. Please do not have al dente soba. They DO NOT taste good chilled. Believe me, I tried.

5. Let it sit and cool before draining the noodles dry. You can use a strainer or just pour thre water out carefully. Whichever. And let it cool again so you don't burn your fingers!

6. Once cooled, transfer it into a bowl or container you are storing it in.

7. SESAME OIL!!! I use the Chee Seng brand from Singapore (yes I bring sesame oil in with me back to Aussie). But you can find Yeo's brand in Coles or Woolies or just head down to the oriental shops. Be generous here. Drizzle or pour sesame oil to your heart's content. Put your hands in and toss the noodles. Don't be afraid to get your hands dirty here! MAKE SURE all the noodle strands are well coated with sesame oil, if unsure go for more over less. Because if it is less, the end result is NOT pretty. Believe me, I tried. It should sort of glisten with oil...

8. Once you are dizzy with happiness from the yummy smell wafting through your kitchen, cover it with cling wrap or a plate (just cover it), and stick it into the refrigerator. NOT the freezer unless you want soba popsicles! Leave it in the fridge overnight, or if you want it for dinner, make it at lunch or before. This ensures it being all cold and the sesame oil flavour really sinks in.

Tip: I sprinkle fried garlic pieces onto the soba noodles and toss them well. Yums. So that's that. all done. And you can start to play! I will doing the versions next so tuned in for that! =) Follow me on twitter for updates, @mayyb.

Till my next kitchen venture, Mayy xo