For most of my adult life I’ve suffered from Calientephobia or fear of a hot kitchen. This crippling disease can cause profuse sweating, irritability and has wrecked marriages. That’s why the majority of kitchens I have worked in have been air conditioned and/or contained overhead fans or were just naturally cool like my sweet kitchen in Sens that I’m going to tomorrow
This morning, with other sufferers of Calientephobia in mind, I created a quick, delicious stir fry that will get you in and out of that hot kitchen in no time before symptoms set in. Just follow these few basic guidelines:
1) Buy gambas that have been headed, shelled and de-veined.
2) Get up early in the morning, start the gambas marinating, prep your vegetables, measure out the sauce ingredients and boil the quail eggs.
3) At noon, or when you are ready to eat, boil, drain and rinse the soba, make the stir fry, dump the noodles and eggs inside, garnish, take the wok to the, hopefully, cooler dining room and serve.
We can beat this disease!
This morning when I was getting ready to boil the quail eggs, I noticed that the box contained a free “quail egg” cutter.
Curious, I read the instructions and cut the top off of one of the eggs.
Just as I thought. Into the totally useless gadget drawer goes somebody’s big idea! At least I didn’t pay for it. This time
Quick Gambas and Soba Noodles
1 lb Black Tiger gambas, headed, shelled and de-veined
3 garlic cloves, chopped
3 slices fresh ginger, chopped
3 scallions, chopped
2 red chillies, chopped
2 tbsp olive oil
1 tbsp sesame oil
1/2 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
4 tbsp soy sauce
2 tbsp mirin
1/2 cup chicken broth
20 boiled quail eggs
2-3 bundles of soba noodles, boiled, drained and rinsed
1 hand full of cilantro.
Mix the gambas with the garlic, ginger, scallions, chillies, 1 tbsp of the olive oil, and sesame oil, then refrigerate for an hour.
Heat the remaining tablespoon of olive oil in a wok and pour in the gambas with marinade. Stir fry the gambas until just beginning to turn pink, then add the pepper strips and continue to saute until the pepper is crisp tender. Add the soy sauce, mirin and broth to the wok and simmer for about 5 minutes. Stir in the quail eggs and noodles, then remove from flame. Top with cilantro and serve.
Beverage suggestion: Supa Rice Ronin of Death, a Japanese rice lager