Fried Rice Vermicelli/Rice Sticks/Rice Noodles Recipe (炒米粉)

Fried Rice Vermicelli/Rice Sticks/Rice Noodles
Fried Rice Vermicelli/Rice Sticks/Rice Noodles pictures (1 of 3)

(Chinese recipes, prepare authentic Chinese food now!)

As a Chinese, I’ve never had to think hard when it comes to buying noodles at the market. Noodles are a staple in Chinese cuisine; the varieties of noodles available are just like pastas to the Italians–they come in different sizes, shapes, colors, texture, and forms. There are rice vermicelli, yellow noodles, green (spinach) noodles, egg noodles, steamed chow mein, pan-fried chow mein, lo mein, crispy noodles, Shanghai noodles, fresh noodles, glass noodles, udon-like “laifen,” flat rice noodles, Taiwanese noodles, etc. And then, there are dried packaged noodles from all over Asia and the lists and brands go forever on.

Despite the many offerings in the marketplace, picking out the right noodles for that perfect fried noodles dish is our natural ability. However, the experience could be overwhelming for others, a fact that I have just come to realize. For many non-Chinese/Asians and Asian food beginners, buying noodles is a somewhat daunting–not to mention confusing and frustrating–task. There are just too many different noodles to choose from–especially if you shop in Asian supermarkets. For example: how do you tell the difference between “steamed chow mein” and “pan-fried chow mein?” They look almost identical; the only difference is the texture of the noodles. So, how do you select the perfect noodles for a homemade fried noodle dish? I thought I would provide a simple example/recipe that is sure to please most people…

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Miso-Marinated Sea Bass Recipe

Miso-Marinated Sea Bass Recipe

I love Nobu’s black cod with miso, but it’s not easy to find fresh black cod in the market, at least not in my neighborhood. So I used Chilean sea bass instead. I love Chilean sea bass–the flesh is always so moist, tender, silky, and sweet. I also love the texture and the mouth feel of Chilean sea bass…it’s absolutely…

Fruit Salad Recipe (with Baby Shrimps and Toasted Coconut)

Fruit Salad Recipe (with Baby Shrimps and Toasted Coconut)

I am back to the normal posting cycle and most importantly, the comfort of my home.
Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies in…

Spinach and Tofu Salad with Japanese Sesame Miso Dressing

Spinach and Tofu Salad with Japanese Sesame Miso Dressing

My cheekbones have gone missing.
I have been looking for them in the mirror–during day time under natural sun light; indoor under soft tungsten light; in the office with bright fluorescent light–but they are nowhere to be found. They have indeed gone missing.
What I see in the mirror–and most evidently from my travel pictures–are fats, or fat cells, as my gym…

Crepe Sucre (Sweet Crepe)

Crepe Sucre (Sweet Crepe)

I have been eating this simple but fulfilling crepe sucre for days as my afternoon snack. I got it from a cozy little creperie at the corner of my hotel.
Although not quite similar, crepe sucre reminds me of Malaysian roti canai with sugar…both are equally great snacks and perfect with coffee…

Steamed Fish Rolls Recipe

Steamed Fish Rolls Recipe

(Chinese recipes, prepare authentic Chinese food now!)
Inspired by Chubby Hubby’s “Not Your Usual Egg Rolls” and “Steam Fish Rolls” by My Kithen Snippets, I made these fish rolls over the weekend.
These fish rolls call for two of my favorite ingredients–fish paste and eggs; they are not sushi, but fish paste wrapped with plain egg omelet and then steamed to mouth-watering…

Pandan Chicken Recipe

Pandan Chicken Recipe

Apologies for being so unresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon.
However, I wanted to share with you a new summer recipe–pandan chicken or fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or…

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