2010.05.19: Thailand RPCV Phil Sheller creates Indonesian flavor
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2010.05.19: Thailand RPCV Phil Sheller creates Indonesian flavor
Thailand RPCV Phil Sheller creates Indonesian flavor
While teaching in Thailand and Indonesia, he became aware of the profound influence that spiritualism has in the Orient on people's lives.
Thailand RPCV Phil Sheller creates Indonesian flavor
Let teacher guide you to create Indonesian flavor
Sue Rappaport • Special To The Desert Sun • May 19, 2010
Name: Phil Sheller
Home: Indian Wells, originally from Rawlins, Wyo.
Occupation: Former dean of a community college
Favorite cuisine to prepare: Oriental
How he got started: He was a student at the University of Hawaii, teacher in the Peace Corps in Thailand and Fulbright teacher in Indonesia. His travels sparked his interest in cooking.
Of interest: While teaching in Thailand and Indonesia, he became aware of the profound influence that spiritualism has in the Orient on people's lives.
Proudest cooking accomplishment: "As a single parent cooking for four kids. I had a Betty Crocker cookbook and discovered if you can read, you can cook."
Most unique foods eaten: Bird nest soup, lizard, jungle rat and raw blood stew.
Restaurant preference: Stuft Pizza in La Quinta
Indonesian Fried Noodles
Serves 8
1 (12 ounce) package Oriental noodles
2 tablespoons medium sweet soy sauce
2 tablespoons butter
3 eggs
5 tablespoons olive oil, divided usage
2 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 cup cooked chicken or pork, chopped
1 large sweet onion, chopped
4 cups chopped vegetables of your choice, such as cauliflower, broccoli, celery, green or red pepper and carrots
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1/2 cup finely chopped nuts
4 green onions, cut into -inch diagonal slices
11/2 cups bean sprouts
Boil noodles until cooked, about 6 to 7 minutes. Pour into a colander, drain and rinse in cold water. Toss noodles with medium sweet soy sauce; set aside. Scramble eggs in butter; set aside.
In a wok over medium to medium-high heat, sauté garlic and ginger in 2 tablespoons olive oil for about 30 seconds. Add chicken or pork and cook until lightly browned; set aside. Add 3 tablespoon oil to wok.
Add onion and cook until caramelized, about 10 minutes. Add chopped vegetables and cook until tender. Add noodles, eggs and chicken or pork; mix well. Add soy sauce, fish sauce, sugar and nuts; mix. Add green onions and bean sprouts; turn off heat, stir and serve.
Note: Asian products are available at Fil-Am market in Cathedral City or your local supermarket.
Sue Rappaport is a freelance writer in Rancho Mirage. To recommend someone for this feature, e-mail whatscooking4u@hotmail.com
Links to Related Topics (Tags):
Headlines: May, 2010; Peace Corps Thailand; Directory of Thailand RPCVs; Messages and Announcements for Thailand RPCVs; Peace Corps Indonesia; Directory of Indonesia RPCVs; Messages and Announcements for Indonesia RPCVs; Cooking
When this story was posted in November 2010, this was on the front page of PCOL:
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Story Source: Desert Sun
This story has been posted in the following forums: : Headlines; COS - Thailand; COS - Indonesia; Cooking
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