is one of the recipes from Mrs Susie.
If you want to find out more about her have
a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each
any questions you have to Mrs Susie -
2/3 c Rice wine vinegar
1/4 c Soy sauce
1/4 c Vegetable oil
3 tb Sugar
1 ts Dry mustard
1 pinch Cayenne pepper
1 lb Fresh bean sprouts
14 oz Dried chuka soba noodles
1/4 c Oriental sesame oil
2 lb Cooked bay shrimp
3 lg. Cucumbers -- peeled, halved, thinly
6 Green onions -- sliced
Red cabbage leaves
together vinegar, soy sauce, oil, sugar and
mustard in a small bowl.
with cayenne pepper.
be prepared 1 day ahead. Cover and leave at
bean sprouts in boiling water 30 seconds.
Drain and refresh in cold water. Drain.
large pot of salted water to boil.
noodles and boil until tender, stirring occasionally,
about 3 minutes.
noodles. Refresh in cold water. Drain and
place in large bowl.
sesame oil and toss to coat.
be prepared up to 6 hours ahead. Cover and
refrigerate bean sprouts and oriental noodles
bean sprouts, shrimp, cucumbers and onions
to noodles. Drizzle with dressing.
gently to combine. Line platter with cabbage
leaves and mound salad in center.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".