Showing Tag: "noodle" (Show all posts)

Khao Pun Nam Jeow. Rice Noodles in a Clear Spicy Broth

Posted by Kroocrew on Tuesday, April 10, 2012, In : Laos 
This recipe is the same or similar to Khao Pun Nam Phik but without the addition of coconut cream. It's very spicy and extremely popular, ubiquitous, through Laos with various interpretations by different minorities. It has incarnations in Thailand througout the various regions.





Ingredients
  • 8 shallots
  • 3 cloves large garlic or 10 cloves small
  • 6  red Thai chillies
  • 500 g (~1 lb) belly pork in a piece
  • 1 kg (~21/4 lb) pork bones
  • 1 kg of pig offal
  • 3 litres (5 pints) water
  • 10 thin slices galangal
  • 6 kaffir li...

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Khao Poon Nam Phik ເຂົ້າປຸ້ນ Rice Noodles with Chillie Sauce

Posted by Kroocrew on Sunday, April 8, 2012, In : Laos 



The following recipe translated from Phia Sings recipe collection

(First) ingredients
  • 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
  • 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
  • 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
  • 1 kilo of pork bones (to make pork broth)
  • 10 thin slices of galingale
  • 10 straight...

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Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 



Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.



Ingredients:
  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Nasi Goreng Magelangan

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia 


(This image is from us.detikfood.com)

This dish is the transition between Nasi Goreng and Mee Goreng featuring both rice and noodles. A delicious dish with a good belt of spice lent from the addition of the suwir chicken.



Ingredients:
  • 400 grams white rice
  • 200 g wet noodle
  • 3 eggs, beaten off
  • 100 grams of fried chicken, suwir
  • 5 cloves garlic, crushed
  • 5 tbsp tomato sauce
  • 3 tbsp chilli sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
Method:
  1. Heat oil and fry garlic until fragrant. Enter...

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Mie Jakarta Ayam Pangsit (Jakarta Chicken Noodle Dumplings)

Posted by Kroocrew on Wednesday, April 20, 2011, In : Indonesia 




A noodle dish of Chicken created during the early period of free trade in Java during the 1870's by the Chinese.



Ingredients :
  • 250 g of dried noodles cooked in boiling water or chicken broth & drained.
  • 6 pieces of dumpling skin
  • 50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)
  • 1 spring onion finely chopped
  • oil for frying

Chicken stew:
  • 200 g of diced chicken fillet
  • 1½ tsp  sweet soy sauce
  • 1 tsp soy sauce
  • Caisim, (substitute with Kailan or Bokchoy)
  • 150...

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Khao Soy Tai / Shan Kao Soi

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.




Ingredients:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

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Mì Quảng (Noodle dish of Central Vietnam)

Posted by Kroocrew on Friday, February 25, 2011, In : Vietnam 



This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.



Ingredients:
  • 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
  • 4  shallots,
  • 2-4  dried shrimp or 1/2 tsp shrimp paste
  • Salt
  • Sugar
  • 1 tbs of garlic
  • 250 gm (1/2 lb) pork belly
  • 250 gm (1/2 lb) whole shrimp
  • 2 Tbsp annato seeds (for colouring)
  • 30 ml (1 oz) Olive Oil
  • 3 tbsp of fish sauce
  • 1 tbsp pap...

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Yall Dib (Lao Fresh Spring Rolls)

Posted by Kroocrew on Sunday, November 21, 2010, In : Laos 



These rolls appear in various SE Asian cuisines and is a borrowed recipe from Vietnam.
 



Ingredients:
  • 3 oz Somen noodles or cold cooked rice noodles (noodles are optional)
  • 1 lb Shrimp (peeled and cooked) (or 1 lb ground pork or turkey)
  • 1 cup Mesclun or a selection of torn/shredded lettuces
  • 1 cup Fresh bean sprouts
  • 1 cup Cilantro/coriander leaves
  • 1 cup Mint leaves
  • 1 package Dried rice paper (25 pieces) There is a recipe for making your own here.   
Method:
  1. Bring 3 cups water to a boil on high heat
  2. Add ...

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Khao Piak Sien (Lao Fresh Rice Noodle Soup)

Posted by Kroocrew on Sunday, November 14, 2010, In : Laos 



Khao Piak literally translates to wet rice and usually refers to the Lao version of rice soup. With rice noodles,the correct name is Khao Piak Sien and translates to wet rice strands.

To make Rice Khao Piak, use the Thai rice soup recipe as it is identical. Variations happen because the cooks have varied preferences and there is nothing preventing yourself from modifying these recipes to suit your own preferences. Here is the recipe on this site: Khao Tom (Thai Rice Soup)




Step 1: The Broth

In...
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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 





Ingredients:
  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Chả cá Lã Vọng (Hanoi-Style Grilled Fish)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 




A classic dish from Hanoi. Served at Chả cá Lã Vọng Restaurant in the Old Quarter at $40 per person.



Ingredients:
  • 450 gm (1 lb) monkfish or swordfish, cut into 4 steaks
  • 1 tablespoon muoc mam (Vietnamese fish sauce)
  • 1 1/2 teaspoons powdered turmeric
  • 1 1/4 tablespoons minced galangal
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons safflower or corn oil
  • 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
  • 1/2 cup minced scallions
  • 250 gm (~1/2 lb) thin rice sticks (vermicelli noodles...

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Why not over-boil noodles?

Posted by Kroocrew on Friday, October 8, 2010,



Noodles are sold pre-cooked. Some are served dried others may be served fresh. The purpose of boiling is to refresh the noodles and to heat them to an enjoyable eating temperature which can allow better penetration of additional flavours. Noodles in most cases are enjoyed al-dente as are other pastas. Al-dente is a combination of two processes. hydration and cooking. If noodles are over-boiled they will become too soft and friable as well as extra-swollen. This changes two aspects. The friab...
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Noom Pachok (Breakfast Noodles)

Posted by Kroocrew on Monday, September 20, 2010, In : Cambodia 






Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander...

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Korean Spicy Rice Noodle Salad

Posted by Kroocrew on Tuesday, August 31, 2010, In : Korea 





Ingredients:
  • 250 gm ½ lb mixed greens
  • 1/2 (Romaine) Lettuce chopped or other
  • 1 cucumber-thinly sliced
  • 1 pack Fresh Rice  Noodle
  • 1 mung bean sprouts
  • 1 carrot-thinly sliced
  • 2 scallions chopped

Sauce
  • 1 tbsp fish sauce
  • 5 tbsp Sriracha Hot Sauce
  • 1 tbsp hot pepper paste (Kochujang paste)
  • 1 tsp sesame seed
  • 2 tsp sesame oil
  • 1 tbsp vinegar
  • 2 tbsp sugar

Method:
  1. Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer ...

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Noodle Pancake with Fried Chicken Liver Topping.

Posted by Kroocrew on Saturday, August 28, 2010, In : China 


The "pancake". To follow..... the "topping"



The process involves two procedures:
a.    Preparation of the noodle pancake
b.    Preparation of the topping

Ingredients:
  • 500 gm (~1 lb) chicken livers
  • 1 small onion
  • 60 ml (1/4 cup) celery
  • 6 tablespoons oil
  • 120 ml (1/2 cup) stock
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 250 gm (~1/2 lb) egg noodles

Method:

Noodle Pancake:
  1. Bring a large saucepan of water to a boil. Add the noodles and cook until tender; drain. Spread the noodles on a larg...

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Funchoza (Uighur Noodle Salad)

Posted by Kroocrew on Friday, August 20, 2010, In : Xinjiang 





Ingredients:
  • 250 gm (~1/2 lb) of ground beef (85% lean is ideal)
  • 1 bag of (12 oz) of rice noodles
  • 2 tomatoes cut in cubes or julienned
  • 1 medium onion julienned
  • 2 medium carrots
  • 1 green bell pepper
  • 240 ml (1 cup) cilantro(coriander) finely chopped
  • 2-4 medium cloves of garlic minced
  • 4 Tbsp soy sauce
  • 2 Tbsp lemon vinegar
  • pinch of  chillie powder
  • 1 small cucumber
  • 120 ml (1/2 cup) of oil,
  • Salt, pepper, cumin to taste (grated fresh or powdered)
Method:
  1. Prepare rice noodles by boiling for 10 minutes in water. Rem...

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Sizzle-plate Yee Mee (Tit Ban Yee Meen)

Posted by Kroocrew on Thursday, July 22, 2010, In : Malaysian (Hawker) 





Yee Mee are round coils of noodles which have been deep fried hence are  crispy. In Malaysia, it’s normally served on sizzle plates. The accompanying greens can be any of a number varying from bok choy, mustard greens, water convulvus and spinach.




Ingredients:
  • Yee mee
  • Bok Choy
  • Dried Shitake mushrooms
  • Prawns
  • Chicken  thighs, cut into bite size pieces
  • Garlic
Seasoning:
  • Soy sauce
  • Oyster sauce
  • Chinese Shao Hsing cooking wine
  • Salt
  • Sugar
  • Pepper
  • Sesame oil or Olive oil
  • Corn flour
Method:

  1. Marinade chicken with seas...

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Cold Noodles Selection for a Hot Summer

Posted by Kroocrew on Thursday, June 17, 2010,




This is a limited selection of Cold Summer Noodles included in this site. There are more searches happening for this kind of food so it was logical to pl up a few as a convenient short-list.


Summer Noodle (Echizen Oroshi Soba) おろし蕎麦  Japan

Summer Soba Noodles Bar 夏そばの麺バー  Japan

Tai Shi Liang Mian 台式涼麵 (Taiwan-style Cold Noodles)  Taiwan

Zhīma miàn lěng (Szechuan Cold Sesame Noodles) 芝麻面�... Szechuan



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Zhīma miàn lěng (Szechuan Cold Sesame Noodles) 芝麻面冷

Posted by Kroocrew on Sunday, April 25, 2010, In : China 

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Ingredients:
  • 500 gm (~1 lb) Chinese egg noodles
  • 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
  • 1/4 cup  Chicken stock or water
  • 1/4 cup Light soy sauce
  • 3 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sugar
  • 3 Green onions, thinly sliced
  • White pepper
Method
  1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
  2. In a large bowl, whisk ...

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Longevity Noodles

Posted by Kroocrew on Sunday, April 18, 2010, In : China 

Longevity Noodles are a part of the Chinese New Year tradition.





Ingredients:
  • 2 bundles of mee suah
  • 800ml (~3 1/4 cups) water
  • 100g (3 1/2 oz) lean pork
  • 50g (1 3/4 oz)pork liver
  • 50g (1 3/4 oz) pork kidney
  • 3 pieces of dried mushrooms
  • chopped garlic
  • vegetable oil
  • salt, pepper, dark sauce and sesame oil to taste
  • spring onions for garnishing

Method:
  1. Slice lean pork, pork liver and pork kidney into thin slices.
  2. Soak dried mushroom and slice into thin slices.
  3. Heat the oil and fry chopped garlic till fragrant.
  4. Add ...

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Summer Soba Noodles Bar 夏そばの麺バー

Posted by Kroocrew on Saturday, April 17, 2010, In : Japan 




Ingredients:
  • 280ml (1.125 cup or 9 oz) fresh or 250ml (1 cup or 8 oz) dried Soba noodles. {A mixture of various coloured noodles adds to the visual attractiveness of the dish}
Ingredients for Sauce:
  • 250ml (1 cup) water
  • 250ml (1 cup) creamy peanut butter or almond butter
  • 2 Tbsps of a light soy sauce
  • 2 to 3 Tbsps of a chilli garlic sauce. {There are many of these on supermarket shelves and your asian grocer will almost certainly help you select one from their own stocks}
  • 60ml (1/4 cup) chopped fresh ...

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Batchoy

Posted by Kroocrew on Friday, April 16, 2010, In : Phillipines 




Ingredients
  • 300 gm (10 1/2 oz) pork kidney
  • 1/4 kilo (9 oz) pork Lapay (spleen)
  • 1/4 kilo (9 oz) pork tenderloin
  • 200 gm (7 oz) pork liver
  • 1 Tbsp ginger, cut into fine strips
  • 1 head garlic, minced
  • 1 medium onion, minced
  • 1.25 liters (~5 cups) water (or chicken broth if you use chicken meat)
  • salt and pepper to taste
  • 3 Tbsp patis ( Fish sauce)
  • 200 gm (7 oz) fresh miki, washed (Thick wheat noodles)

Garnishes:
  • spring onions, chopped
  • toasted garlic (fried separately)
  • 120 ml (1/2 cup) pork cracklings or chicharon, p...

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Summer Noodle (Echizen Oroshi Soba) おろし蕎麦

Posted by Kroocrew on Thursday, April 15, 2010, In : Japan 



Ingredients:
  • 2 bunch of dry Soba
  • 1/2 grated daikon radish
  • Half bunch of chopped green onion
  • 1 large bag of hanakatuo (bonito flake for dashi soup)
  • 30ml mirin
  • 250ml soy sauce
  • 30g sugar
  • 300ml water

Soba dashi soup
  1. Boil the 300ml water in a large sauce pan add the hanakatuo into the sauce pan when water is boiled. Boil for 2-3 min.  When the dashi is already, drain them and cover with paper towels and leave it aside
  2. Prepare another sauce pan, add the dashi soup, soy sauce and place over medium heat unti...

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Khanom Chin Kaeng Keow Wan Kai (Green Curry Chicken Curry with Rice Noodles)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Thailand 


CC license



Ingredients :
  • Vegetable oil 4 Tbsp.
  • Coconut milk 500 ml (~2 cups or 16 fl.oz.)
  • Green curry paste, (Kaeng khiao wan paste) 3 - 4 heaped tbsp.
  • Chicken, cut pieces 750 gm  (1 1/2 lbs)
  • Fish sauce 3 - 4 Tbsp.
  • Granulated sugar 1 Tbsp.
  • Sweet basil leaves, (bai horapha) 1/2 cup
  • Red spur chili peppers, sliced 4 - 6

Method:
  1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and a little of the coconut milk. Heat the mix over a low heat, separati...

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Khanom Chin Nam Ya Kai (Rice Noodles with Fish Flavoured Chicken Curry)

Posted by Kroocrew on Wednesday, March 17, 2010, In : Laos 

 The curry for this dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets.


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Ingredients:
  • 800 gms ( 1lb 12 oz) Thin Rice Noodle
  • 500 gms (~1 lb) Chicken Leg or Breast with Skin
  • 7 Dried Chillies
  • 4 Garlic Cloves
  • 2 Red Onions
  • 10 gms (1/3 oz) Chopped Krachai
  • 4 Kaffir Lime Leaves
  • 4 Tablespoons Old Fish Sauce
  • 4 Tablespoons Fish Sauce
  • 2 Tablespoons Red Curry Paste
  • 1 Teaspoons Sugar
  • 500 ml (1 pint) Water
  • 500 ml (1...

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Shabu-shabu しゃぶしゃぶ

Posted by Kroocrew on Wednesday, March 10, 2010, In : Japan 

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Shabu-shabu or syabu-syabu is a relatively new variant of hotpot.  It was introduced with the opening of a specialist restaurant for this dish called "Suehiro" in Osaka. (1955)

The name shabu-shabu  is due to the swishing sound that is made when the meat is pulled back and forth in the cooking broth. Vegetables accompany the cooked meat and they are also cooked in the pot. The cooked meat and vegetables are dipped in ponzu or "goma" (sesame seed) and served with steamed white rice.

Leftover ...

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Dan Dan Noodle Salad 擔擔面沙拉

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 





Ingredients:

Marinade for Meat or Tofu
  • 2 teaspoons shaoxing wine or sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons chinkiang vinegar — Chinese black vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 5 ounces ground meat or crumbled extra firm tofu
  • 2 teaspoons oil

Sauce
  • 2 tablespoons sesame oil
  • 2 each scallion — sliced
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 2 tablespoons cilantro — roughly chopped
  • 1/2 cup broth or shiitake mushroom soaking water or water
  • 1 tablespoon soy...

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Da Pan Ji 大盘鸡 (Big Plate Chicken)

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 






Ingredients:

  • 1 chicken cut into serve sized pieces
  • 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
  • 3 red chillies and 3 green chillies  (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
  • 1 tsp Sichuan pepper
  • 1 Tbsp Xinjiang Spice
  • 1 piece fresh ginger 2.5 cm (~1 in) (sliced),
  • 2 or 3 green onions (chopped),
  • 2 cloves garlic (minced)
  • 3 or 4 star anise
  • 3 Tbsp Hsao Xing wine
  • 2 Tbsp Light Soy Sauce
  • Dark Soy Sauce
  • Olive oil or canola
  • 1 Tbsp Sugar
  • Water


Me...

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Xinjiang Laghman 新疆拉麵 (Xinjiang Pulled Noodles)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • ½ lb. mutton (or beef);
  • 4 servings uncooked thick spaghetti (or udon noodles);
  • 1 cup garlic scapes (or ½ cup spring onion);
  • 1 cup mild green chile peppers;
  • 2 cups tomatoes;
  • 1 stalk spring onion;
  • 4 cloves garlic;
  • 2 tbsp. cooking oil;
  • 3 tbsp. hot water;
  • salt and ginger to taste.
 
Preparation:

  1. Chop mutton into small pieces. Fry in wok on medium heat with cooking oil.
  2. Remove seeds from peppers. Dice peppers and tomatoes. Cut garlic scapes into inch-long segments. (If using spring oni...

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Mee Rebus

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



CC license


Ingredients:

Thick yellow noodles (oiled noodles)
Bean sprouts
Beef finely sliced
Prawns, shelled and keep the shells
Sweet potato flour (or other starch flour for thickening)
Sweet potatoes (or potatoes)
Coconut milk
Eggs
Tofu
Shallots, finely sliced
Sour lime(or lime juice)
Dark soya sauce (optional)
Green chillie, sliced (optional)
Shrimp fry (baby shrimp)



Rempah:

Garlic
Dried chillie
Onion
Turmeric
Shallots
Galangal
Belacan(shrimp paste)
Coriander powder
Bean-paste (taocheo)
Ground black pepper



Method: (Rempah)...
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Seafood Yee Mein 海鮮炒麵

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients:
  • 4 pieces Yee Mein (1 piece per person). Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Chinese egg noodles made from wheat flour.
  • 200 gm lala clams (rinsed thoroughly to remove extraneous material)
  • 400 gm medium prawns (remove shell leaving head and tail intact. Devein. You may also shell it completely. )
  • 300 gm of choy sum (rinse and cut into smaller sizes). Choy Sum is Chinese Flowering Cabbage. The white version is called Sno...

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Miso Soup

Posted by Kroocrew on Thursday, February 11, 2010, In : Japan 


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Ingredients
  • Olive oil, for frying
  • 1 large clove Garlic, crushed
  • 2 cm piece Ginger, finely chopped
  • 1/2 Onion, sliced
  • 2 Spring onions, chopped
  • 1/2 red chilli, sliced
  • 1 tbsp Genmai miso, 500 ml boiling water
  • 1 handful curly Kale, shredded
  • 1 large handful fresh Spinach
  • bundlefine Rice noodles
Method
  1. Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft.
  2. Add the miso and fry for a fu...

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Bun Cha Ha Noi (Hanoi Grilled Pork)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 
This dish is rarely seen outside Ha Noi


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Bun Cha Ha Noi is usually served as two styles of pork cooked in similar ways with similar flavour. Some of the pork is small fillets and some are small patties. generally they are char grilled and placed into the dipping sauce.

I most enjoy eating them by transferring some amount of the noodles into the bowl containing the meats and dipping sauce, tearing a few of the greens into the mix and using the chopsticks just dipping in and enjoying the flavou...

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Over the Bridge Noodles 過橋麵條

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

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The story:


It is said that over-the-bridge rice noodles was first made in Mengzi County in South Yunnan more than 100 years ago. At that time there was a south lake outside the county town. A bridge zigzagged to an islet in the lake, where it was quiet and very suitable for people to read. The story goes that a xiu cai (xiu cai was a scholar in the Ming (1368-1644) and Qing (1616-1911) dynasties who passed the imperial examination at the county level) was attracted by the peace and quietnes...
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Spicy, Anise Red-Cooked Beef over Noodles

Posted by Kroocrew on Friday, January 29, 2010, In : Bhutan 



Ingredients:

  • 120 ml (1/2 cup) Peanut or veg oil
  • 60 ml (4 Tbsp) each minced ginger and garlic
  • 480 ml (2 cups) roughly chopped yellow onions
  • 8 thinly sliced green onions
  • 1 tsp Sichuan peppercorns, crushed in mortar or ground in a spice/coffee grinder
  • 4 star anise
  • 5-6 tsp Chinese hot chili paste
  • 680 gm (1.5 lbs.) of bottom round or other lean stewing Beef, cut into 1/2 to 1-inch cubes
  • 1 1/2 tsp Sugar
  • 45 ml (3 Tbsp) soy sauce
  • 240 ml (1 cup) beef broth (canned is fine) or a Beef bouillon cube mixed with 1 cu...

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Tai Shi Liang Mian 台式涼麵 (Taiwan-style Cold Noodles)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 


CC license



Ingredients:

Noodles:
  • 200 g (7 oz) dried noodles
  • 100 g (3.5 oz) chicken breast
  • 60 g (2 oz) oriental cucumber, julienned
  • 60 g (2 oz) carrot, julienned
Dressing:
  • 1/2 cup cool water
  • 4 teaspoons sesame paste
  • 2 teaspoons peanut butter
  • 4 cloves garlic, minced
  • 2 teaspoons white sugar
  • 5 teaspoons soy sauce
  • 4 teaspoons Chinese black vinegar


Method:

  1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and refrigerate for 1 hour.
  2. Bring a small amount of water in a...

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Mee Goreng

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 


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Ingredients :
  • 100g chye sim (cut into 5cm lengths)
  • 1 tomato (cut into wedges)
  • 200g fresh yellow noodles (scalded)
  • 30g bean sprouts (scalded)
  • 1 boiled potato (skinned, and cubed)
  • 50g bean curd cake (cubed, deep-fried till golden)
  • 1 egg
  • 1 green chilli (sliced)

Seasoning :
  • 1 tablespoon tomato sauce
  • 1/2 tablespoon curry powder
  • 1 teaspoon light soy sauce

Method :
  1. Heat 3 tablespoons oil in wok. Add chye sim and tomato, tossing to mix well.
  2. Add noodles and Seasoning then stir well. Add bean sprouts and stir-fry...

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Pancit Bihon Guisado

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 

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Ingredients:

  • 1/2 Kg (~1 lb) rice stick noodles (bihon)
  • 1 medium sized chicken breast, boiled & shredded
  • 1/4 Kg (~1/4 lb) pork pigue or kasim, diced
  • 240 ml (1 cup) uncooked shrimps, shelled and de-veined (optional)
  • 1 small cabbage, shredded
  • 1 medium carrot, julienned
  • 1 celery stalk, sliced thinly
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 60 ml (4 Tbsp) cooking oil
  • 120 ml (1/2 cup) soy sauce
  • 2 cups chicken broth
  • Salt and pepper to taste


Method:

  1. Put the rice stick noodles in a clean basin and soak in wat...

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Egg Noodles Chinese Muslim Style

Posted by Kroocrew on Thursday, January 7, 2010, In : Myanmar 





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Ingredients:
   
Chicken Curry

  • 500 gm (1 lb) Boneless Chicken -- cubed
  • 1/2 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 2 tsp Soy Sauce
  • 2 Tbsp Peanut Oil
  • 1 Large Onion -- sliced
  • 1 Clove Garlic -- chopped
  • 250 gm (1/2 lb) Tomato -- sliced
  • 120 ml (1/2 Cup) Chicken Broth

Noodles

  • 500 gm (1 lb) Egg Noodles
  • 1 Tbsp Peanut Oil
  • 1 Tbsp Soy Sauce

Garnishes

  • 2 Medium Scallion -- sliced
  • 1/2 Cup Cabbage -- shredded
  • Lemon Juice -- to taste
  • 1 tsp Red Chile Flakes -- roasted   


Method:
   
  1. Marinate the chicken for ...

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Kao Soi (Northern Laos Noodle dish)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 

There is another dish with the same name but totally unrelated. The other Kao Soi is a Thai dish with Muslim style spices and egg noodles.



Ingredients:

Pork sauce (enough for 5 servings):
  • 10 large dried red chillies
  • 2 cups water
  • 3 medium (or 5 small) cloves garlic, peeled
  • 10 small brown shallots (onion type) thumb-joint sized, peeled
  • 4 tablespoons vegetable oil
  • 3 tablespoons fermented bean paste (with chilli), or substitute miso or yellow bean sauce squashed to a paste)
  • 200 gr. (8 oz.) pork, chopped v...

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Ants Climbing a Tree 蚂蚁上树

Posted by Kroocrew on Sunday, December 27, 2009, In : China 


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Ingredients:


•    4 ounces transparent bean thread noodles (also known as cellophane noodles or glass noodles)
•    5 dried Shiitake mushrooms
•    1/2 pound ground pork


Marinade;


•    1 tablespoon light soy sauce
•    2 teaspoons granulated sugar
•    1 teaspoon sesame oil
•    Pinch of cornstarch
•    Other:
•    1 small red chillie and 1 teaspoon chillie sauce, or 1 tablespoon chillie sauce
•    2 slices ginger
•    2 green onions


Method:

  1. Without removing the string wrapping aro...

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Char Hor Fun

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 




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Ingredients:


  • 450 gm (16 oz) hor fun or flat rice noodles.
  • 200 gm (7 oz) vermicelli.
  • 3 tablespoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon *kecap manis


Toppings:


  • 12 shrimp (peeled and deveined)
  • 12 thin pieces of pork meat
  • 12 bay scallops
  • 12 thin pieces of fish cake
  • 200 ml ( 7 fl oz) chicken broth
  • 5 stalks chinese mustard green (cut into 2-inch length)
  • 300 ml (1 1/4 cup) water
  • 3 cloves garlic (minced)


Starch:

  • 2 tablespoons corn flour
  • 60 ml (1/4 cup) water


Seasoning:

  • 2 tablespoons oyster sauce
  • 1/2 tablespoon soy...

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Yakiudon Fried Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 




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Yakiudon is a fried udon noodle with sauce and various ingredients.


Ingredients:

  • 400 gm (14 oz.) dried udon noodles, or 4 servings boiled udon noodles (200 gm./serving)
  • 1 Tbsp. vegetable oil
  • 115 m (1/4 lb.) boneless pork rib or boneless beef rib, thinly sliced
  • 120 ml (1/2 cup) peeled and thinly sliced carrots
  • 2 green bell peppers
  • 1/2 medium onion, thinly sliced
  • 80 ml (1/3 cup) bean sprouts
  • 4 leaves green head cabbage, chopped
  • 60 ml (1/4 cup) Worcestershire sauce
  • Salt and pepper
  • Beni-shoga* (pickled re...

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Bukkake Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 

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It's a simple udon dish. Instead of dipping udon noodles in the sauce, the sauce is poured over noodles as bukkake means pouring in Japanese. Put various toppings, such as grated daikon radishes, grated ginger, boiled eggs, sliced green onion, and so on.



Ingredients:

  •     4 portions udon noodles
  •     4 Tbsps katsuobushi (dried bonito flakes)

    For sauce:

  •     120 ml (1/2 cup) soy sauce
  •     480 ml (2 cups) *dashi soup stock
  •     45 ml (3 Tbs mirin

*There are various recipes for dashi here

*There are ...

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Curry Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 


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Ingredients:

  • 140 gm (5 oz) thinly sliced pork, or chicken thigh, cut into bite-size pieces
  • 1/2 onion, thinly sliced
  • 8 cm (3 in) carrot, julienned
  • 4 shiitake mushrooms, thinly sliced
  • 2 tsp curry powder
  • 1200 ml (5 cups) *dashi soup
  • 80 ml (1/3 cup) soy sauce
  • 60 ml (1/4 cup) mirin
  • 2 1/2 Tbsp katakuriko starch or potato starch, mixed with 60 ml (4 Tbsp) of water
  • 10 cm (4 in) negi, or green onion, diagonally and thinly sliced


* Recipes for dashi soups are here. There are also commercial dahsis available in...
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Nabeyaki Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 


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Ingredients:

•    1 bunch fresh spinach
•    960 ml (6 cups) dashi soup
•    80 ml (1/3 cup) soy sauce
•    30 ml (2 Tbsp) mirin
•    1/2 tsp salt
•    120 gm (1/4 lb) chicken thigh, cut into bite-size pieces
•    4 packages pre-boiled udon noodles
•    4 slices kamaboko (fish cake)
•    15 cm (6 in) negi/leek, diagonally sliced
•    4 eggs
•    *selection of or preferred toppings (tempura, mochi, etc...)


Method:

  1. Boil spinach for a minute and cool in water and drain well.
  2. Cut boil...

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Kitsune Udon Noodles

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 


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Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon.

Recipes for the dashi are here. You can also purchase dashi at retailers or online. They come in two forms either canned or dehydrated granules.




Ingredients:


•    4 aburaage (deep-fried tofu), cut into halves

    For simmering aburaage:
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar


    For soup:
•    5 cup dashi soup stock
•    2 Tbsp soy sauce
•    3 Tbs...
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Bajirak Kalguksu (Shellfish and Chewy Noodle Soup)

Posted by Kroocrew on Tuesday, November 10, 2009, In : Korea 



Bajirak is a type of shellfish and found mostly in Korea, Japan, and China. Its English name is Manila Clam or Little-neck (short-neck) Clam, often used for making broth.  Kalguksu means hand made, knife cut noodles. It is a summer time meal.



Ingredients:

  • Water 1500ml (3 pint)
  • Raw kalguksu noodles for 2 people ~ 300 gm
  • Shellfish 200g (including shells)
  • 1/2 an onion
  • 1/6 a zucchini
  • 1 medium size potato
  • 1/6 a carrot
  • 1 stalk of spring onion
  • Anchovy powder 2 tsp
  • Soy sauce 1 tbsp
  • Salt


Method:

  1. Soak the shellfis...

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Mee Siam and Sambal

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 







Ingredients :

  • Water for scalding vermicelli
  • 1 pkt coarse rice vermicelli (or subst, Angelhair pasta)
  • 250 gm Beansprouts
  • 100 gm Chinese chives
  • 500 gm Small prawns
  • 2 cup Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
  • 5 tbl Oil
  • 1 lrg Onion, sliced
  • 250 ml Water
  • 2 tbl Tamarind powder
  • 4 Hardboiled eggs, sliced

REMPAH
  • 5 tbl Dried prawns (pounded separately)
  • 5 lrg Onions
  • 4 Cloves garlic
  • 6 Candlenuts (or subst, Macadamia nuts)
  • 20 Dried chillies
  • 2tbl Belacan (prawn paste)
  • 1 tsp Sugar
  • 1 tsp Salt

GRAVY
  • 2 lt Wa...

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Curry Laksa Seafood Soup

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 

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Ingredients:     

  • 1 tablespoon of dried shrimps   
  • 1 stalk of finely chopped and crushed lemon grass    
  • 2 quartered ripe tomatoes   
  • 2 tablespoons of fish sauce   
  • 5 quartered fried bean curd   
  • 4 laksa curry leaves    
  • 720 ml (3 cups) of seafood - prawns, fish, shellfish etc   
  • 500 ml (2 cups) of chicken stock   
  • 1 teaspoon of salt   
  • 1 can of coconut milk   
  • thick rice noodle   
Rempah* (flavour base)   
  • 2 thinly sliced Shallots   
  • 2 tablespoons Candle nuts   
  • 2 teaspoons Garlic   
  • 1 tea...

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Char Kway Teow 星州炒貴刁

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



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(Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread.. Other spellings: chow kueh teow,char koay teow, char kuay teow.
3 to 4 servings



Ingredients:

Oil -- 1/4 cup
Garlic, minced -- 2-3 cloves
Sambal oelek (chile paste) -- 1-2 tablespoons
Chinese sausages, sliced into rounds -- 1-2
Shrimp, peeled a...
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Zhajiangmian (Beijing Noodles with Soybean Sauce).

Posted by Kroocrew on Wednesday, October 21, 2009, In : China 




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The Soybean Sauce:
  • 115-230 gm (¼ lb – ½ lb) ground or diced pork loin.
  • 115 gm (¼ lb) of soybean paste
  • 1 tbsp each minced shallots, minced ginger & minced garlic
  • 1 tbsp sugar
  • 60 ml (4 tbsp) veg oil.

Method:
  1. You have two options here. Beijingers prefer diced pork of about 5mm (¼ in) cubes. Ground pork works well and is an easier option.
  2. Add cold water slowly to the soybean paste and mix well to produce a mushy end product.
  3. Heat the wok with oil.
  4. Quickly add the prepared pork, shallots, ginger & ...

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Khao Soi (Northern Thai Noodles in a rich curry soup)

Posted by Kroocrew on Friday, August 21, 2009, In : Thailand 




Khao Soi is a curry noodle dish from the northern part of Thailand. It is made with chicken, served over Chinese bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillies and a squeeze of lime juice. It has a very definite muslim cuisine air about it. How? There are currently two thought lines on this. The refugee Panthays who escaped the Qing attack while trying to usurp them and secondly there were a group of Malay Muslims ...

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