Ladna Recipes

RAD NA

Steps:

• Heat up a wok with 1 teaspoon oil. Once the oil is heated, transfer the rice noodles into the wok and do a few quick stirs before adding the sweet soy sauce. Use the spatula to stir the noodles vigorously to spread the sweet soy sauce evenly. Stir-fry for about 3 to 5 minutes or until the noodles somewhat clump together and slightly burned. Transfer and set aside.
• Add 2 teaspoons oil into the work and heat it up. Saute the garlic until light brown or aromatic before adding shrimp, fish cake and chicken. Stir-fry the ingredients a few times until half cooked before adding the preserved bean sauce. Stir a few more times before adding the water, seasonings, and vegetables. Bring the sauce to boil and then thickens it with the corn starch water. As soon as the sauce is thick and gooey, turn off the heat.
• On a serving plate, place a portion of the fried rice noodles on top and then pour the sauce onto the noodles. Divide the chicken, fish cake, shrimp and vegetables evenly. Add a few slices of pickled green chilies and a couple dashes of white pepper powder before serving.

LAD NA

Steps:

• Pre-soak rice noodle in warm water for at least an hour, then drain.
• Cut gai lan into bite-size pieces, peeling and cutting stems.
• Thinly cut pork, beef or chicken into bite-sized pieces. Add a splash of fish sauce, pepper, and lightly coat with cornstarch.
• In a frying pan brown the noodles in oil.
• As you stir-fry the noodles, pour in about 2-4 tablespoonful of thick sweet black soy sauce.
• Stir thoroughly to coat noodles, remove and set aside on serving plates.
• Wipe the pan clean and pour in about 2 tablespoonful of oil and lightly brown garlic and black beans.
• Stir in meat for about a minute, then add in the broccoli.
• After about 3-4 more minutes, pour in about 1/2 - 1 cup chicken broth and flavor with fish sauce.
• Bring sauce to a boil and slowly add cornstarch solution, stir until thicken.
• Pour sauce over noodles, adding a teaspoon or more of sugar if so desired.

LABNEH (LEBANESE CREAM CHEESE)

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

YOGHURT CHEESE (LABNA)

Steps:

• Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
• Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
• Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
• The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
• Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.