Fresh Rice Noodles In Malaysian Black Pepper Sauce Recipes

Steps:

• Press the tofu then cube into 1/2 inch cubes. Cube the Rutabaga or turnip into 1/2 inch cubes. Use the small skinny Chilie pepper.
• Combine the first 10 ingredients and mix well.
• Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
• Stir in the tofu mix and water. Simmer until turnip is tender. If it dries out add more water. There should be enough sauce to generously coat the mix.
• Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
• Note there are Vegetarian versions of the Oyster Sauce on Zaar. Check the database of recipes by doing a search for it.

Steps:

• Soak the cashews in 2 cups of boiling water for 15 minutes.
• Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
• Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
• Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.