Posts Tagged ‘rice and noodles and pasta’

Radish Leaves Spiced Rice/ Biryani 小萝卜叶印度香饭

Wednesday, May 27th, 2015

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

Small globe radishes can be sliced razor-thin, used in salads; but they can also be kept whole while being cooked in a quick curry-stew.


What do you do with the radish-top leaves which often have a sharp, bitter-peppery taste especially when used fresh?


Recently I found a new way to incorporate the (Read more...)

Kimchi Meatballs & Vegetables Noodles 韩式泡菜肉丸

Friday, March 20th, 2015

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

The wrappers ran out before the filling! With the remaining kimchi fillings from making kimchi wontons (boiled dumplings), I made meatballs (mini ones!) and they are such a flavorful addition to this noodle dish which otherwise would have been a vegetarian combination of carrots, mushrooms, mung bea (Read more...)

Scallops, Shrimps, Kale Noodles 海鲜 (虾,带子)面

Friday, January 30th, 2015

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

It might be hard for you to imagine how tasty this noodle dish is as you cannot smell and taste the deep seafood flavors, just by looking at this plate. Trust me, as it is absolutely delicious and scrumptious. Simply think Singapore-style Fried Hokkien Noodles, Prawn Noodles or Penang Prawn Noodle S (Read more...)

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...)