8 A
SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 14, 2016
A LL NEW DINNER SPECIAL!
2 Entrees FOR $20.00
Sunday - Thursday 4pm-6pm
Try something new in the kitchen
AND Don’t forget our
2 FOR $16.00
Breakfast and Lunch Menus
Monday - Friday
Surfside Restaurant
Call: 541-997-8263
Where good friends &
great food come together!
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Handcrafted
Sandwiches
Trying new recipes is part of the joy of cooking for many
amateur and even professional cooks and chefs. Oft entimes,
fun can be had when trying foreign cuisine that’s not easily
found at grocery stores or nearby restaurants. Th ose who
want to try a taste of Vietnamese from the comforts of home
can indulge in the following recipe for “Fried Glass Noodles
with Fish or Eel (Mien Xao Luon)” from “Vietnamese Home
Cooking” (Periplus) by Robert Carmack, Didier Corlou and
Nguyen Th anh Van.
2
2
fresh long red chilies, seeded and cut into thin strips
lemons, cut into wedges
Asian chili sauce for serving (optional)
In a medium bowl, combine fi sh or eel, fi sh sauce and pepper.
Stir well and refrigerate until ready to use, at least 20 minutes.
Soak mushrooms in hot water for 20 minutes, then drain,
squeezing to remove all liquid. Use scissors or a small knife to
cut tough stems; discard. Cut mushroom caps into small dice
created to
and set aside.
Stack a few Vietnamese mint leaves together and roll tightly
Fried
Glass
Noodles
with
Fish
or
Eel
(Mien
Xao
Luon)
mouthwatering perfection!
into a cylinder. Use a sharp knife to cut crosswise into thin
Serves 8
All of our fresh menu items are made
shreds. Repeat with remaining leaves. Cut chives into 11⁄2-
to order, so exactly what you want is
1
pound skinless fi sh or eel fi llets (see note), fi nely diced inch pieces.
exactly what you get.
Prepare noodles (see below). Using scissors, cut noodles to
2
tablespoons fi sh sauce
Open Daily for
manageable lengths for serving.
1⁄2
teaspoon ground pepper
Lunch menu offered from 11-6pm
Transfer fi sh to a plate, reserving marinade in a bowl, and pat
12
dried
black
mushrooms
Happy Hour menu daily from 3-6pm
Leaves from 2 large sprigs Vietnamese mint (rau ram) fi sh dry with paper towels. Heat oil in a wok or large frying
Beer, Wine, Cocktails
pan over medium-high heat until it shimmers. Add one-
or spearmint
third of the fi sh and stir-fry until almost crisp, 3 to 5 minutes.
1
bunch Chinese (fl at/garlic) chives
Transfer to paper towels to drain.
1
61⁄2-ounce packet cellophane (bean thread) noodles
Reduce heat to medium, draining all but 1⁄4 cup of the oil.
About
1
cup
vegetable
oil
for
frying
at Sandpines
Add remaining fi sh plus marinade and mushrooms, and stir-
2
onions, thinly sliced
1201 35th Street at Kingwood, Florence
fry for 3 minutes. Th en add noodles and stir-fry for 2 minutes.
6
cloves garlic, crushed
Highway 101 & 35 St.
541-997-4623
Finally, add chives, onion, garlic, bean sprouts, reserved fried
2
cups bean sprouts, rinsed and drained
fi sh, and remaining marinade.
Stir-fry for 1 minute and
EVERY THURSDAY 5-8PM
sprinkle with Vietnamese
®
mint. Transfer to a serving
plate and garnish with the
~ FEATURED LOW-CARB SELECTIONS ~
reserved crispy-fried fi sh and
GRILLED
OR Poached,
BLACKENED
or Blackened
SALMON: Grilled,
Enjoy all the hand-battered, golden fried cod you can eat!
chilies. Serve with lemon
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
Served with seasoned french fries, tangy coleslaw and delicious tartar sauce.
wedges, and chili sauce, if
FISH
TACOS
$12.95
2 Grilled Shrimp
Skewers
SHRIMP
SKEWERS:
desired.
All of the above are served with
Note: Th is is a very old
and for Veggies
dessert...
Green Beans or Mixed Steamed
and a Shrimp Dinner Salad
Hanoi recipe, and popular
SNICKER OR PEANUT BUTTER PIE FOR $5.95
NEW ITEMS
restaurants there specialize
Every Month Mo's has brought in special "Motivation for Kids"
in eel dishes. Sturgeon is
BBQ
PORK
RIBS:
Baby
Back
Pork
Ribs
with
the
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This Sauce
probably the closest in texture
Siuslaw STEAM Camp is the local charity being honored.
BLACKENED SALMON CEASAR SALAD
to eel, although tender
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
catfi sh fi llets, as well as oily
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
garfi sh and smelt, can also be
substituted. Spanish mackerel
is another option.
www.bayviewfl orence.com
Daily
Happy
Hour
3-6pm
The Grill & Lounge
A ll
YOU CAN EAT
Hi, Welcome Restaurant
to Mo’s
COD FISH & CHIPS ONLY $12
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
Local, fresh and savory dining with a view.
Local Dining
Introducing
PRIME RIB SATURDAY
Slow Roasted/Hand Carved
To
prepare
cellophane
noodles:
1. Immerse in very hot,
but not boiling, water for
exactly 1 minute and drain.
A subsequent cold-water bath
stops the cooking process.
2. Use scissors to cut to the
desired length.
3. Cellophane noodles used
directly from the packet can
also be deep-fried until crisp
and used as a garnish.
