Kerabu Tang Hoon (Spicy Glass Vermicelli Salad) – A Twin Post
Today’s post is a special one. You know how we need buddies in the real world? Well, we also need buddies in the virtual world and I want to tell you about my buddy, Denise. Denise and I first “met” in January 2010 when Roti n Rice was just a month old. I used to [...]
Continue reading about Kerabu Tang Hoon (Spicy Glass Vermicelli Salad) – A Twin Post
Ever since I can remember, I have always enjoyed soupy noodles. One of the first dishes I learned to cook was beehoon soup or rice noodle soup, in additiion to frying an egg and cooking rice. In my early teenage years, I would cook myself a pot of noodles very similar to Mee Suah Soup [...]
Hot pots and nabemono are especially good during the colder months. The cooking can be done and kept warm at the table on portable stoves or in electric pots. I like to serve them in the weekends when dinner can be enjoyed at a more leisurely pace. The ones I have shared so far are [...]
Continue reading about Hōtō Nabe (Flat Noodles Miso Hot Pot)
What’s in a name of a dish? Many well known dishes are named after regions, a method of cooking, or ingredients used mainly as descriptors. Some are named in honor of emperors, kings, or famous persons. Others are puns on words giving the dish an auspicious meaning as in the case of the Chinese New [...]
Continue reading about Fuzzy Melon and Glass Vermicelli Stir-fry (Daai Ji Maa Gaa Neoi) – 大姨媽嫁女
It is interesting how different cultures have similar dishes and sometimes similar names. The Korean Japchae is similar to a Chinese dish known as Chap Chai in Fujianese (Hokkien) or Chai Choy in Cantonese. When translated, chap chai means mixed vegetables. Both japchae and chap chai has a mixed of vegetables and clear noodles in [...]
Cantonese fried noodles is one of my favorite styles of fried noodles. I like the crisp noodles soaking up the smooth eggy sauce. This dish is especially delicious accompanied with some pickled green chilies. The noodles can come in several forms – yee meen, hor fun (flat cut rice noodles), or yin yong (a combination [...]
Mee Suah Th’ng or wheat vermicelli soup is a Chinese comfort food. Like rice congee, it can be eaten any time of the day and is often served during convalescence. I grew up eating this dish and continue to enjoy it till this day. My mom usually makes the soup with dried anchovies. Occasionally minced [...]
Chinese or East Asian meatballs are quite different from their Western counterpart. The key difference is in the texture. While Western meatballs are soft and more loosely formed, Chinese meatballs are often dense, smooth, and springy. The more springy and bouncy the texture, the better. These meatballs can be made with beef, pork, chicken, fish, [...]
We love noodles and eat them several times a week. My pantry is always stocked with all kinds of dried noodles and often times I would have fresh noodles either in the fridge or freezer. A trip to the Asian market is a must when my stock is low. Rice noodles, egg noodles, sweet potato [...]
Every kitchen needs some pantry staples. These may be simple ingredients but it is important to have them on hand for those busy days when you have to get a meal on the table quickly. Dried noodles be it pasta, rice sticks, or soba and some sauces are God sent. A meal can be prepared [...]
