Posts Tagged ‘rice and noodles and pasta’

Udon Noodles in Meat Sauce 肉酱乌冬面

Wednesday, November 12th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

I recalled my first likeable and impressionable encounter with udon noodles in a Chinese restaurant. You have heard me right - a Chinese eatery, not Japanese. That Stir-Fry Udon Noodles in Black Pepper Sauce was absolutely delicious.


This is not Stir-Fry Udon Noodles in Black Pepper Sauce. However, (Read more...)

Garlic Kabocha Squash/ Pumpkin Rice 蒜香南瓜饭

Saturday, October 18th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Of the fall/autumn squashes, kabocha squash is my favorite. When cooked, this Japanese pumpkin with deep green skin and vibrant orange flesh taste more like sweet potato and is less buttery than the other edible pumpkin varieties. Like most fall/winter squash, kabocha squash can be roasted, steamed, (Read more...)

Salty, Sweet, Spicy Rice Rolls 早餐肠粉

Tuesday, September 30th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Once in a while, I buy pre-made rice-rolls from 99 Ranch Asian supermarket and use them as "noodles" for stir-frying turning it to savory breakfast, or topping the steamed rice-rolls with bolognese sauce transforming it to "pasta".


The Cantonese rice-rolls (Cheong Fun, in Cantonese) served in dim-sum (Read more...)

Asian-Style Rice Vermicelli Bolognese 肉酱米粉

Thursday, August 28th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

This dish is unconventional and that thick rice vermicelli stands out as being THE unconventional "pasta" alternative. So this is bolognese with an Asian twist!

Bunashimeji (beech) mushrooms and green onions (instead of herbs) - that's not very authentic bolognese either. Awww...


Whatever. As long as (Read more...)

Rice Rolls & Egg Stir-Fry 鸡蛋鱼松肠粉

Saturday, July 26th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Mornings are the most energizing and motivating. You wake up feeling refreshed after a good night's sleep, gearing to complete what is already planned for the rest of the day.

However, the motivation to make this breakfast dish did not come about after waking up from bed. It was "conceptualized" the (Read more...)

Vegetables-Simmered Rice Vermicelli “Stir-Fry" 蔬菜焖米粉

Monday, July 21st, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Whenever we visit Singapore, the flight would typically be the wee hours in the morning, flying in from San Francisco. In our most recent April visit, it was an evening flight instead, coincidentally coinciding with late dinner time at my parents'.

Few days before our arrival, I had particularly requ (Read more...)

Spicy Tangy Rice Vermicelli, Mee Siam

Tuesday, February 18th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Compared to other dishes such as Laska, Chicken Rice, Char Kway Teow (Fried Flat Rice Noodles), Fried Hokkien Noodles, Bak Chor Noodles (Minced Meat Noodles), Nasi Lemak, it seems that Mee Siam has somehow lost its place in the fight for famous street food.


Let's put Mee Siam and Laksa side by side, (Read more...)

Ham and Macaroni Soup, with Egg 港式火腿通心粉

Tuesday, February 11th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Thin strips of ham over macaroni soup - do you find this combo. of ingredients weird?  Ham and macaroni soup, a Western-style dish typically served as breakfast in Hong Kong, and often found in Hong Kong-style tea cafes 茶餐厅.


My hb who always enjoys home-cooked chicken macaroni soup strangely fin (Read more...)

Buckwheat Noodles in Squash Sauce 小南瓜酱汁荞麦面

Tuesday, January 21st, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Kabocha squash thickens up sauces really well, especially after the squash has been cooked through and thorough. All you need is to scoop the "flesh" (cooked squash) into the sauce, simmer with the sauce and literally witness the squash melting into the sauce like a puree. This makes a savory sauce (Read more...)

Fish "Tofu"and Tomato Rice Noodle Soup 鱼豆腐番茄果条汤

Tuesday, December 3rd, 2013

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

One of the best ways to enjoy these precious organic heirloom tomatoes is using them, fresh and raw, in salads.

But it was a cold winter day and salads were not the best way to go.

I want a piping hot soup on this blustery day. A Rice Noodles Soup might just be it.


This noodle soup is very similar to (Read more...)