That looks fantastic! I love a fresh (raw) tomato sauce for pasta when the tomatoes are good!
Cherry or grape tomatoes always look prettier but the skins on larger ones are less bothersome in the end product - personal peeve.
(And I’ll admit, I was a bit surprised the first I came across this memorialized this as a recipe - by Ina - because why do raw marinated tomatoes need a recipe… 
)
Right! Because I first saw it (and made it) in Nora Ephron’s book Heartburn, circa 1983. Only hers used blanched cherry tomatoes where the skins slip right off. Still basically raw.
the best fried bee hon ( Singapore noodles nomenclature came later on when someone added curry powder to the noodles) is one that is not clump together and still springy. The best way would be to
Thanks @ccj!
I love Japchae too - need see if I have any of those noodles left or need a restock.
It’s interesting to me that some Japchae recipes call for a final saute, and others don’t - just a mix-together in the bowl. On the margin I think I prefer the final saute - it adds something, but both versions are so tasty!
My first time making singapore curry noodles at home, though I used to order them as takeout all the time at one point (then switched to chow fun - which I haven’t made at home because of the noodle hurdle).
Any chow fun or pad see ew tips?
See, the skins being gone is so key - for me
That looks so good. Did you reference a recipe?
OK, I want this now. I agree about the delicious mouthfeel.
It’s good on chicken before roasting.
Soaking instructions from WoksOfLife here.
But cooked differently and with whatever ingredients I had at hand.
Sautéed everything separately and removed. Added ground spices (in lieu of curry powder) into more hot oil to bloom, then the noodles to get the spices evenly distributed, and finally everything else back in and tossed together. Pinch of sugar and rice vinegar to taste. No soy sauce. Cilantro at the end.
i also like it on chicken AFTER roasting, like an aji verde with Peruvian chicken.
the cherry tomato skins were definitely tougher, but the Early Girls were very tender. if i did all EGs, i wouldn’t bother removing the skins.
That’s a FABULOUS picture of the impending storm!
I love chow fun as well but the problem is finding them here in the county where I live.
I had some last week, my son bought 2 kinds form THE NEW GRAND MART , the ones that are square shrimp flavored as well as the tubes ones . I prefer the square ones.
They were fresh, nice and tender, probably fresh from NY because prior to retiring, I would frequent this asian Supermarket on Fridays, that is when the fresh chow fun arrives from NY. So are the dried red colored bean curd which I love stir fried with anchovies and hot spices. I do not know what they are called but I could only find them in one store and one restaurant. They are like tokwa ( that is the old bean curd, firmer than extra firm bean curd that I use for making spring rolls. I love them stir fried with spring onions or chinese elbow chives and just tomatoes.
Just text a friend whose husband used to own the Chinese T=restaurant in Gaithersburg called HUNAN BEST. He retired and closed the restaurant down esp with Covid and te gh cost of help in Montgomery County. She says he is having a hard tine finding them,. He used to order them from a distributor.
I was really tempted to buy one of those square pans that you can make chow fun with but as I said, I had to give away that large actually carbon steel wok ( I stand corrected from my notes last time) bec of space and at my age, I wander if there will be an estate sale when I am gone?
With that large wok I suppose a final saute would have been nice but I never did.
Her his a recipe by Kenjihttps://www.seriouseats.com/dry-fried-chow-fun-with-chinese-broccoli-recipe I cannot eat red meat so I use chicken or shrimp when I do and I like to add mung bean sprouts stir frying them very briefly.
When you say hurdle, you mean that the ones that are often at the supermarket are stiff and stuck together?One way is to follow the technique in this recipe. Blanch them in boiling water for a minute or two (I find that a second or so is not enough. )
Then, take them out and shock them in cld acer, drain and they become easily separated. Use very hot peanut oil to dry fry them with.
We are not chefs and tossing t hem in the air is not possible. My son does that but he is lazy an does that only when . he is blistering his shishitso pepper when people are present. ( have you tried that? It is absolutley delicious)
I’m wondering if the marinade is what is making the skin not crisp up? Or are you using the marinade just as a dipping sauce for after?
When I make it, I dry the breasts thoroughly, letting it sit in paper towels for about 5 minutes. After I score the fat, I season with salt and pepper and put it fat side down in a cold SS pan and let it sit undisturbed after coming up to heat for at least 6-7 minutes before lifting a corner with tongs and checking the doneness of the skin. This time, probably 95% of the fat was crisped up - there was still a bit of toothsomeness to it - the soft fat right against the skin was still there, but I mostly got the crisp.
And I only use the oven method because I don’t want the meaty side to be sitting in the duck fat as it cooks on that side. Maybe the skin gets crispier in the dry oven heat vs. just in the rendered duck fat on its own?
Yard chard makes me laugh. I don’t know why, but it makes me think of a bird walking around your yard… Maybe because I’ve seen people refer to chickens as yard bird. Anyhow, did you briefly wilt your chard in the bacon fat or evoo? Looks like maybe yes. Is there any vinegar in there? Perhaps it was cold chard tossed with a hot dressing…?
I think that is an INA recipe - she has something where she counter top marinates tomatoes in evoo garlic and herbs for 4 hrs and then tosses them with pasta. Great minds…
No - I mean that fresh ho fun are only available in Chinatown, so I’d have to make a special trip there to get them. Then they don’t freeze well, amd need to be used up in a day or two.
That said, I have experimented with cheung fun before (here and here), so it’s not out of the realm of possibility that I would make my own at some point.
But there were a lot of pandemic projects last year and I’m taking a break… plus the chinese place around the corner from me makes decent beef chow fun 
hah - no, see above, i can’t take credit - i did get it from Ina!
Although I think i give a nod to the Nora Epron recipe instead…
Thank you!
