Posts Tagged ‘noodles’

There is an awesome asian food chain in Israel called Giraffe. They are open for for more than 10 years now, and have been successful from the very first day. Well, when you have the ever-working combo of excellent food, reasonable prices and great atmosphere - you’re just bound to succeed. Over the years it has become the model for all that’s good in Asian food here in Israel, and whenever we eat at another Asian restaurant - we can’t help it but eventually compare, and usually (ok, always) the Giraffe wins.

Ok, so this is no restaurant review, nor do I work for the Giraffe (although it may seem so from the first paragraph), so let’s talk food. Food you said? Let me tell you about one of their best dishes - “The Malaysian Dish” - it’s a dish based on noodles, pesto, a touch of cream and chicken. One of our most definite favorites there. So now you know how happy I was when its recipe was published in one of the Israeli food magazines I’m subscribed to. Actually, this was the first time I’ve ever actually made something from one of these magazines. But that’s totally because I simply forget the recipes that attracted me when I read it - an indexing method is needed. I’m working on it.

Restaurants recipes are inaccurate at times (most of the time?) but not this one. Well yeah, maybe it had 2 ingredients on the list that weren’t mentioned in the directions, but hey, we can’t be petty when we have such a precious secret in our hands, right?! The result was 95% the same as the restaurant’s, and it lost the 5% on account of the egg noodles that they make there, and we just used store-bought. Oh, and I was a little short on Pesto, so if you work close to the recipe, your dish should be a little greener. Wanna use yummy home made pesto to complete the great taste of this dish? Go ahead!

Oh, almost forgot, this post is dedicated to Shai Brumer, a friend from college, who is also crazy about this dish. Shai, now you have to try and make it at home

The Malaysian Dish / Adapted from the Giraffe Restaurant, Israel
Makes 2 servings

Ingredients:
5 Tbsp vegetable oil
2 tsp fresh ginger, crushed
160 gr chicken breast, sliced to thin stripes
1 red pepper, sliced to stripes
1 cucumber, unpeeled and sliced to stripes
1 cup chicken stock
8 Tbsp cream (15 or 30 percent fat)
6 tsp pesto, packed
1 1/2 tsp sugar
1/2 tsp salt
60 gr sprouts 
1 onion, sliced to stripes
400 gr egg noodles, cooked according to manufacturer’s instructions

For Serving:
Peanuts, crushed
Fresh basil leaves

Directions:
1. Heat the oil in a wok and add the ginger, chicken, pepper and cucumber. Fry for about to minutes, for softening.
2. Add in the chicken stock, cream, pesto, sugar, salt, sprouts and onion. Dissolve the pesto well in the mixture.
3. Add in the noodles and fry about 2 more minutes. Serve with crushed peanuts and fresh basil leaves.

המנה המאלזית / עיבוד למתכון של הג’ירף
עבור 2 מנות

רכיבים:
5 כפות שמן קנולה
2 כפיות ג’ינג’ר כתוש
160 גרם חזה עוף, חתוך לרצועות דקות
1 פלפל אדום, חתוך לרצועות
1 מלפפון על קליפתו, חתוך לרצועות
1 כוס ציר עוף
8 כפות שמנת (15 או 32 אחוז שומן)
6 כפיות פסטו, גדושות
1 1/2 כפיות סוכר
1/2 כפית מלח
60 גרם נבטים
1 בצל, חתוך לרצועות
400 גרם אטריות ביצים, מבושלות לפי הוראות היצרן

להגשה:
בוטנים גרוסים
בזיליקום טרי

הכנה:
1. מחממים שמן בווק ומקפיצים את הג’ינג’ר, העוף, הפלפל והמלפפון במשך כ-2 דקות, לריכוך.
2. מוסיפים את ציר העוף, השמנת, הפסטו, הסוכר, המלח, הנבטים והבצל. ממיסים היטב את הפסטו ברוטב.
3. מוסיפים את האטריות לרוטב ומקפיצים כ-2 דקות נוספות. מגישים עם בוטנים גרוסים ורצועות עלי בזיליקום.