Sheldon wrote:
>
> NEVER! No fungi with seafood, not ever! Even the sleaziest Chinky
> take-out doesn't mix 'shrooms with seafood... the flavor of either
> cancels out the othere, they definitely do not complement each other
> And naturally no rennin containing products either, NO CHEESE with
> SEAFOOD...

You've been on this kick for a while now. I'll grant you that French
and Italian cuisines traditionally do not mix cheese and seafood.
That's about as far as it goes. Extending this to no mushrooms with
seafood doesn't have even that much basis. If you tried this classic
recipe you'd give up the idea immediately: -aem


Singapore Curry Rice Noodles (from Grace Young)

In Singapore ....almost every restaurant serves mai fun - rice
vermicelli or rice sticks - stir-fried with curry powder, baby shrimp,
scallions, celery, and Chinese mushrooms, for this is one of
Singapore's most famous dishes. The trick in preparing the dried
noodles is to soak them in cold water until they soften before cooking
them. When first placed in cold water they are hard and brittle but
after twenty to thirty minutes they will feel as soft as if they've
been cooked. Drain the noodles well before stir-frying.

4 Chinese dried mushrooms
8 ounces rice vermicelli (mai fun)
2 tablespoons Shao Hsing rice cooking wine [or vermouth, or sherry]
1 1/2 teaspoons sugar [or less]
1/2 teaspoon salt
3 tablespoons vegetable oil
4 ounces small shrimp, shelled and deveined [raw, may be thawed from
frozen]
1/2 cup finely shredded scallions
1 cup thinly sliced celery
2 teaspoons Madras curry powder [or Madras curry paste]
3/4 cup Homemade Chicken Broth [or low sodium bought broth]
4 ounces Chinese Barbecued Pork, store-bought or homemade, cut into
julienne
In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30
minutes, or until softened. Drain and squeeze dry, reserving soaking
liquid. Cut off and discard stems and thinly slice the caps.

In a large bowl, soak the rice noodles in enough cold water to cover to
20 to 30 minutes, or until noodles are limp and softened. Drain in a
colander and set aside. In a small bowl, combine the soy sauce, rice
wine, sugar, and salt. Set aside.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot
but not smoking. Add 1 tablespoon vegetable oil and the shrimp, and
stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or
until shrimp have just turned orange but are not cooked through.
Transfer the shrimp mixture to a plate and set aside.

Add the remaining 2 tablespoon vegetable oil, celery, and sliced
mushrooms, and stir-fry 30 seconds. Add the curry powder and stir-fry
10 seconds, or until fragrant. Restir soy sauce mixture and swirl it
into the wok. Add the chicken broth, reserved mushroom soaking liquid,
and 1/3 cup cold water, and bring to a boil over high heat.

Add the drained rice noodles and return to a boil, stirring noodles to
completely coat in curry mixture. Cover and cook over medium-high heat
2 to 3 minutes, stirring occasionally, until noodles are just tender.
Add the shrimp and barbecued pork, and cook, stirring, 1 to 2 minutes,
or until shrimp are just cooked through and liquid has been absorbed by
the noodles. Serve immediately.

Serves 4 to 6 as part of a multicourse meal.

The Wisdom of the Chinese Recipe by Grace Young