Recipe: Ba Mee Gia
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Abby Simchak Donovan, Haven’s director of marketing and special events, shares one of Haven’s tastiest offerings with Rural Intelligence readers.
I believe chefs are true artists. Our executive chef, Matt Shweitzer, is no exception, and this recipe is one example of how he’s combined complex international flavors into one amazing dish that’s also a feast for the eyes. Many of us know Ba Mee as a traditional Thai noodle dish, often a common street food.
Here, Chef Matt uses multiple flavor layers to heighten the palette experience. This is no common street food! Remarkably easy to prepare using simple pantry ingredients, this dish will not let you down. One piece of advice however: be sure to use authentic sriracha (found in the Asian food aisle). You’ll be hooked, and want to use the rest of the bottle on everything from steak to eggs, or… more Ba Mee!
Ba Mee Gia
1/2 package plain ramen noodles
1 lb boneless chicken thighs, patted dry
10 tbs oyster sauce
1 tbs ginger, minced
1 cup soy sauce
1 cup white vinegar
1 tbs whole coriander seeds
2 tbs lime juice and zest from one lime
1 cup peanuts, toasted and coarsely chopped
1 cup fresh bean sprouts
1 green bell pepper, medium diced
1 red bell pepper, medium diced
1/2 cup garlic, minced
1 tbs sriracha
4 scallions, thinly sliced
1/4 cup fresh cilantro, minced
Flour, for dusting
Vegetable oil, for frying
For Oyster Fried Chicken:
1. Place a rack in center of oven and heat to 350.
2. Prepare two medium size bowls for dredging. Place 5 tbs oyster sauce in one bowl and flour in the other.
3. Heat 1/4 cup oil in a 10” saute pan over medium heat.
4. Dredge chicken in flour, then in oyster sauce, then back in flour.
5. Fry chicken 2-3 minutes per side until deeply golden brown. Do not crowd the pan; cook in batches and add more oil if necessary.
6. Transfer chicken to a sheet pan and bake until juices run clear and chicken is at 165 degrees (30-40 minutes). Set aside.
Soy Ginger Infusion:
1. In small saucepan, combine soy sauce and ginger and boil on high heat, stirring, for 3 minutes. Put mixture through a sieve, discard ginger and set aside.
Lime Coriander Vinegar:
1. In medium saucepan, combine white vinegar, coriander, lime zest and juice. Bring to a boil and cook 3 minutes. Put mixture through a sieve and set aside.
Putting It All Together:
1. Blanch ramen noodles in boiling water, drain and set aside.
2. Heat a 10” sauté pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add peppers and red onions and cook for additional 2 minutes until glossy and softened.
3. Add soy ginger mixture and lime coriander mixture, the remaining 5 tbs of oyster sauce and the sriracha.
4. Bring mixture to a boil and add noodles, stirring for 2 minutes to combine the flavors.
5. Remove from heat and stir in cilantro and scallions.
6. Place in individual serving bowls or on one large platter. Top with sliced oyster chicken, peanuts and bean sprouts.
7. Serve immediately.