kayaker’s
journal
PADDLING GOURMET BY TARMO POLDMAA Slack Tai’d
As a guide I’m always on the lookout for new recipes to add to my collection. Tis one comes from a guide I worked with a number of years ago and it has become a trip staple for me for two reasons: the yumminess factor and the absolute ease of production. I think
Sweet Curried Tai Noodles
4 pkgs. instant ramen noodles 1 lg. sweet onion, sliced
2–3 cloves garlic crushed and minced
handful of snap peas (optional) 1 red or yellow pepper, slivered 1 can unsweetened coconut milk 1 tsp sesame oil 2–3 tbsp olive oil
sweet Thai chili sauce (optional)
PREMIX IN A LARGE ZIPLOC BAG: 1/3 cup chopped dried apricots 1/3 cup slivered almonds 1/3 cup chopped cashews
1/2 cup unsweetened shredded coconut
1/4 cup currants 2 tsp brown sugar 2 tsp curry powder 1/2 tsp cinnamon
Begin by getting some water boiling to soften the noodles in a bowl. In a large pan or wok, heat the olive and sesame oil and sauté onions at medium heat until soft. Add the red pepper and sauté a few more minutes. Add the premixed dry ingredients and continue to sauté a few more minutes, mixing well. Now add the coconut milk (be sure to shake the can well before opening). Turn the heat down and let simmer while you prepare the salad, stirring occasionally. Add a bit of water to be sure the mix doesn’t get too dry. Simmer until apricots and currants are soft. Add the optional chili sauce as a garnish.
26 ADVENTURE KAYAK | SUMMER 2008
SCRUMPTIOUS THAI NOODLES AND SALAD FOR LAID BACK COOKS
it’s also safe to say that on trips I’ve guided this particular meal has never had leftovers! It’s even quicker and easier if you premix the dry ingredients before heading out. You don’t have to tell anybody that the base ingredient is instant ramen noodles—Nissin Top Ra-
men, Maruchan Ramen or Mr. Noodles—it doesn’t matter what brand or flavour of noo- dles you buy because you’ll be discarding the prepackaged seasoning and making your own. Feeds four hungry paddlers.
Chinese Salad
3 cups nappa (Chinese cabbage), thinly sliced 1 sm. cucumber, coarsely grated 1/4 sm. red onion, thinly sliced toasted sesame seeds toasted sunflower seeds 1 pkg. instant ramen noodles
DRESSING:
1 tsp sesame oil 2 tsp maple syrup 1/4 cup olive oil
2 tbsp balsamic vinegar
Mix the sliced nappa with the grated cucumber. Add the dressing and toss lightly. Top with the red onions and sprinkle with toasted sesame and sun- flower seeds. For extra crunch, crumble uncooked instant ramen noodles on top.
PHOTO: TARMO POLDMAA
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