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These generously buttered noodles have lots of Umami



French culture butter and Maggi spice powder may not be one of the most classic mashings, but it is a combination of dear to the heart of the cookbook author Andrea Nguyen.

Before Mrs. Nguyen and her family left Vietnam in 1975 to emigrate to the United States, the mother would scrape small butter flakes – imported from France into cans – on pieces of baguette, and then sprinkle the Maggi powder on top. The Normandy cultivated butter, which was already salty and a little funky, became even more of the spices.

When the family settled in California, Mrs Nguyen's mother asked spaghetti in lots of butter and added Maggi to the mix. The complex, creamy and very comforting, its intense umami character was exactly what Mrs Nguyen tried to capture in this garlicky noodle recipe, adapted from her latest cookbook "Vietnamese Food Any Day" (Ti Speed ​​Press, 201

9).

It's a more sophisticated version of what I grew up eating, "Nguyen said.

Instead of Maggi powder, the key to the recipe is the layering of flavors: the fish sauce, the sponge, the oyster sauce, all give it depth The cultivated, salted butter, unexpectedly in most fried noodle dishes, provides both acidity and cream, coating the noodles in a velvety sauce


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