Mixed Seafood Rice Stick Noodles

In China , this dish is usually served as a snack. Diners help themselves from the communal dish placed in the centre of the table.

Ingredients:
¼ cup fresh or canned clams
1 lb rice sticks
3-4 tbsps oil
2 onions, thinly sliced
3 slices ginger root, shredded
3 slices bacon, shredded
2 tbsps salted mustard greens
4 large dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
1 ½ tbsps dried shrimp, soak for 15 minutes and drained
6 tbsps stock
3 tbsps soy sauce
1 tsp salt
2 tbsps lard
1/4 -1/2 lb broccoli, separated into florets
¼ cup shelled shrimps
¼ lb fresh squid, shredded
6 oysters (optional)
2 tbsps dry sherry

Directions:

1. If using fresh clams, remove from their shells. If using canned ones, drain. Cook the rice stick noodles in boiling water for 7 to 8 minutes; drain and rinse in a colander under cold running water to wash away any excess starch.
2. Heat the oil in a large pan. Add the onions, ginger, bacon, pickles (mustard greens), mushrooms, dried shrimps and clams and stir-fry over moderate heat for 3 minutes. Add half of the stock, 2 tbsps soy sauce and the salt; continue to stir fry for a further 1 ½ minutes. Add the noodles and mix well. Increase the heat to high and cook, stirring, for a further 3 to 4 minutes. Remove from the heat.
3. Melt the lard in another pan. Add the broccoli and stir-fry over high heat for 2 minutes. Add the remaining soy sauce and stock, the fresh shrimps, squid and oyster, if used; stir fry for 2 minutes. Sprinkle in the sherry and remove from the heat. Keep hot.
4. Return the noodle mixture to the heat and stir fry for 30 seconds until heated through, then transfer to a large serving dish. Garnish with the broccoli and fish mixture and serve hot.

Brazilian Shrimp and Fish Stew Recipe

Serves/Makes: 6 - 8
Ingredients:

• 1 pound shrimps, shelled and deveined
• 2 pounds sea bass fillets, or other white fish
• 1 cup dried shrimps
• 1/4 cup dende (palm) oil or olive oil
• 2 medium onions, grated
• 2 cloves garlic, crushed
• 1 cup cashew nuts, ground
• 1 cup blanched almonds, ground
• 1 cup fresh bread crumbs
• 4 cups thin coconut milk
• 2 or more tablespoons dende (palm) oil
• 2 tablespoons olive oil
• Brazilian Molded Rice (Angu de Arroz), see the recipe below

How to cook Brazilian Shrimp and Fish Stew:

• Soak the dried shrimps in warm water to cover for 15 minutes. Drain the shrimps, then puree in a blender or food processor, or put through a food mill, using the fine blade. Set aside.
• Heat 1/4 cup dende or olive oil in a heavy skillet and saute the onions, garlic, cashew nuts, almonds, and the pureed shrimps for 5 minutes. Stir in the bread crumbs and the coconut milk, and simmer, stirring occasionally, until the mixture has the consistency of a thick bechamel sauce. Add more bread crumbs if necessary. Remove from the heat and stir in 2 or more tablespoons of dende oil to taste.
• Heat 2 tablespoons olive oil in a skillet and saute the sea bass fillets lightly. Add the fresh shrimps, and saute for about 2 minutes, or until the shrimps turn pink. Fold the shrimp and fish mixture into the coconut milk sauce. Serve the Brazilian Shrimp and Fish Stew with Brazilian Molded Rice (Angu de Arroz) and a hot pepper sauce, if liked.

Read more: Brazilian Shrimp and Fish Stew Recipe (Seafood Mix ~ Poached/Simmered) http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Brazilian_Shrimp_and_Fish_Stew#ixzz1Ct7TVsew

Vegetable Rice Mix

Make your own homemade vegetable rice mix for easy meals.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 4 cups uncooked long grain rice
• 1 envelope vegetable soup mix
• 2 Tbsp. dried minced onion
• 2 Tbsp. dried minced celery
• 2 Tbsp. dried minced green bell pepper
• 1 Tbsp. dried parsley
• 1 tsp. salt

Preparation:

Combine all ingredients and stir thoroughly to mix. Store in glass jar for up to 4 months. Vegetable Rice Side Dish: Mix 1 cup Vegetable Rice Mix with 2 cups liquid (water or broth) in a large saucepan. Add 1 tablespoon butter or margarine and bring to a rolling boil over high heat. Reduce the heat to low, cover pan, and simmer 10 to 15 minutes or until rice and vegetables are tender and all liquid is absorbed.