Tuesday, May 24, 2016

Lotus Root

Lotus root can be used as a vegetable in soups, deep-fried, stir-fried, and braised dishes and the roots are also used in traditional Asian herbal medicine. It can also all be eaten raw, but there is a risk of parasite transmission, it is therefore recommended that they be cooked before eating.

Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese, while very low in saturated fat.

Homemade lotus roots soup with peanuts

Thursday, May 19, 2016

Cellophane Noodles

First of all, cellophane noodles are easily confused with mi fen (rice vermicelli), which are made from rice. They both have something in common though - they are generally sold in dried form, boiled to reconstitute, then used in soups or stir fried dishes.

Cellophane noodles, also known as crystal noodles or glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch) and water. They are called "cellophane noodles" because of their appearance when cooked, resembling cellophane. ;)

Having lunch with my daughter. Yesterday.

Monday, May 16, 2016

The Facing Heaven Peppers

A facing heaven pepper (Chinese name: 朝天椒 or 指天椒; meaning "skyward-pointing chili pepper"), is a cone-shaped chili pepper with very thin skin.

It's between 3 and 5 cm in length and 1 to 2 cm in diameter at the base.

Although the chili pepper is often too hot to be consumed raw, it can be lightly cooked in oil to produce a milder equivalent.

The locals love to use it to add flavor to certain dishes, like fish ball noodles soup and ground pork yi mein soup.

Facing heaven peppers in soy sauce.

Yi Mein

Yi mein (the local Chinese call it yee mee) is a variety of flat Cantonese egg noodles made from wheat flour. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough (as opposed to regular non-carbonated water), which was then fried and dried into flat patty-like dried bricks.

My breakfast an hour ago - ground pork yi mein soup

Thursday, May 12, 2016

Stir-fried Glutinous Rice

Glutinous rice, also called sticky rice, sweet rice or waxy rice, is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.

It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten. ;)

Due to its sticky consistency, it's usually not served on its own, unlike the usual white rice at most Chinese meals. Frying glutinous rice is also different from the usual fried rice dishes where the rice grains are already cooked before you fry them but for glutinous rice, you use raw grains that have been soaked and actually add water as you stir-fry them for the rice to be fully cooked.

My breakfast - 1 hour ago

Wednesday, May 11, 2016

Bak Kut Teh

The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices.

Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is usually eaten with rice or noodles.

Curry Mee

Curry mee (Malay:mee; English:noodle) is a dish that is unique to Malaysia and Singapore, usually made up of thin yellow noodles or/and string thin mi fen (rice vermicelli) with spicy curry soup. Sometimes we even put coconut milk and chicken eggs to add flavor to the dish.

Home made curry noodles