Posts Tagged ‘rice and noodles and pasta’

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...)

Kimchi Noodles with Bean Sprouts, Mushrooms and Leafy Greens

Tuesday, October 22nd, 2013

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

With these green noodles (noodles made from leaves of the Moroheiya plant) bought from the Japanese supermarket Mitsuwa, I made Kimchi Noodles again.


Moroheiya is highly nutritious and contains beta-carotene, iron, calcium, Vitamin C and Vitamin K. I have not tried it fresh as a vegetable before and (Read more...)

Rice Noodles (Kway Teow) Soup Teochew-Style 潮州粿條

Wednesday, May 29th, 2013

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

Soups made from homemade chicken stock/broth are definitely the "IN" thing around my kitchen. I can be quite an extremist - it is either water or homemade chicken stock to constitute the soup base, nothing in between such as canned or packaged chicken stock. Personally, canned or packaged chicken st (Read more...)

Quinoa Pilaf "Rice" Plate

Saturday, May 18th, 2013

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

So how about pairing the kale and mushrooms with spiced quinoa, topped with a fried egg?

Would you fancy a rice plate like this?


In some Chinese restaurants in the US, you find rice plate combinations in the menu. We have heard before that the Chinese themselves will not order rice plate items (u (Read more...)

Kimchi Noodles 朝鲜泡菜拉面

Sunday, April 14th, 2013

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

Kimchi noodles is supposed to be noodle soup in my understanding. I may be wrong, so you tell me. But in a way, does it really matter? The dry-version can be really interesting as well. Imagine. It is like having bibimbap but replacing the rice with cooked noodles, then the noodles tossed in a kimch (Read more...)