December 8th, 2010 | Endorsement, Japanese Recipes, Sponsorship | 1 Comment

How to make sushi rice?

This is probably one of the most fundamental questions when it comes to Japanese cuisine, thanks to the increasing popularity of sushi in the world. Home cooks who are interested in Japanese cuisine will ultimately want to learn how to make perfect sushi rice—the vinegared rice which is the building block of all sorts of sushi. Once you master a great sushi rice recipe, you can make just about any sushi to your liking…

A basic sushi rice is made with short grain rice with three basic ingredients:

1. Rice Vinegar
2. Sugar
3. Salt

Other than the rice, the most important ingredient is the rice vinegar, which is pretty much the soul of the sushi rice. The sugar and salt are added to flavor the sushi rice to one’s liking. Therefore, a perfect sushi rice starts with a good rice vinegar and I always use Mizkan Rice Vinegar. As the #1 brand for vinegar and vinegar-related condiments in Japan, Mizkan is the brand that my Japanese friends recommended when I first learned how to make sushi many years ago. If you want something easier, you can use Mizkan Sushi Seasoning, which is widely used in Japan. This all-in-one sushi seasoning has the perfect and authentic flavor so anyone can make sushi if they want.

Here are some tips that I would like to share with you when making sushi rice:

1. Use only high quality Japanese white short-grain rice. You can get the rice at Asian supermarkets or Japanese food stores.
2. Wash the rice thoroughly with water before cooking. The rice is ready to be cooked when the water becomes clear—an indication that the “starch” coating the rice is completely washed off.
3. Use an electric rice cooker to cook the rice.
4. Add rice vinegar or sushi seasoning right after the rice is cooked, mix it while it is hot and then cool it.
5. Preferably, use a wooden bowl and spoon to prepare the sushi rice. Traditionally, sushi rice is made in a wooden tub called hangiri.
6. Always use fresh sushi rice to make sushi. Refrigerated sushi rice loses its original texture.

Stay tuned for the next installment as I will be sharing my hand roll Recipe with you.

rice Noodle Soup (Bee Thai Bak)

November 17th, 2010 | , Malaysian Recipes, Penang Food | 2 Comments

I was reading the Flat Noodle Soup post on Eating Pleasure the other day and had a huge craving for Penang-style rice noodle soup, or Koay Teow Th’ng, which is a very common—and popularâ��Penang hawker food. I rushed to the market and got the ingredients for the dish. Instead of regular flat rice noodles, I bought a packet of Bee Thai Bak (ç±³苔目), which is pretty much rice noodle but shaped differently. In Cantonese, they are called 老鼠�²‰, probably because of the shape of the noodles, which resemble rat droppings.

Back home in Penang, a simple rice noodle soup can be served in a few variations, using different types of noodles and toppings. I personally am a big fan of Bee Thai Bak, which is QQ (springy) and easy to eat (not much chewing needed!)…

This rice noodle soup is a great Recipe as a quick lunch, especially if don’t have much time to cook. It’s hearty, filling, and tasty. For me, it fixes my craving for Penang hawker food, until I go home in a couple of months.

October 22nd, 2010 | Korean Recipes | 1 Comment

I am done with my confinement but am a little overwhelmed at the moment. Please enjoy this guest post by Beyond Kimchee, a fabulous Korean food blog that I recently discovered. Authored by Hyegyoung (aka Holly), a native of South Korea, Beyond Kimchee is a chronicle of Holly’s recipes and the food she prepares for her two kids and husband. If you love Korean food, you ought to check it out as the step-by-step picture instructions on her site are absolutely awesome and makes learning Korean food so much more fun and easier! Welcome to Rasa Malaysia, Holly. (Please click on the image above to view the step-by-step cooking guide.)

It is so exciting to see more and more people trying Korean recipes in their homes these days. I was blown away to see how many Galbi or Kimchee recipes are on the web when I first thought of having my own Korean food blog about 6 months ago. Some recipes are very excellent and some, well�€¦ I had to raise my eyebrow. I must have been hibernating in the cave all these years while Korean Bulgogi Taco swiped the valley of California, or Kimchee stew had become an addictive to some of those K-pop lovers.

Korean food is earthy and somewhat rustic I would say. There’s no exotic ingredients and you don’t need special tools or gadgets to create wonderful meals. Your knife and hands are your best friends in the kitchen. The biggest challenge I face every time I organize my recipes into my blog is converting a little bit of this into tablespoons, and a little bit of that into teaspoons. Most Korean home cooks don’t use measuring cups or spoons. I bet that goes same to other Asian home cooks as well. We just trust our senses and finger tips, don’t we?

I am thrilled to post as a guest blogger on Bee’s the famous “Rasa Malaysia”. I have been a fan of her blog and thrilled for the opportunity to be part of it. The Recipe I am introducing is called â€�Bean Sprout Beef Rice Bowl with Chive Sauce”. Wow, what a long name! Let’s just call it “Bean sprout rice”. That’s what we call in Korea. This is quite common dish among Koreans and everyone loves it. It is basically part of Bibimbop family but you only need one vegetable, the bean sprouts. It is simple (regardless of the long list), easy, budget friendly, and most of all, it’s delicious!

Ground beef is seasoned in basic Bulgogi marinade. Bean sprouts are cooked in a little bit of water with dried anchovies and sea kelp reserving the broth afterward. Rice should be soaked in the water for 30 minutes and cooked later in the reserved bean sprout broth. Make the chive dressing with given ingredients and you are set to go.

May I give a serving suggestion how to eat this? Like Bibimbop you need to mix in everything in the large bowl. Bibimbop mixing is an important step!

I have to confess that after the photo shot of this dish I dumped everything into a bigger mixing bowl, drizzled more sesame oil and mixed all in until they get nicely incorporated. The taste? Well, all I can say is, Mmmmmmmm�¦, Goooooood!

Enjoy!

P.S : Any questions on the recipes, ingredients, or just simply want to say, hi…?
“Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you�

Love the recipe? Share it with your community!

August 19th, 2010 | | 4 Comments

When I first started blogging on Rasa Malaysia 4+ years ago, there weren’t that many food bloggers back then, and Hui Leng Tay (AKA Tigerfish) of Teczcape: An Escape to Food is one of my very first blogging friends. We have become good friends over the years, even though we have only met once.

I am very happy to announce that her first cookbook—The Everything Rice Cooker Cookbook—is finally launched. Published by Adams Media, the book is part of the popular “The Everything” series. As the name suggests, the book is all about cooking with a rice cooker, with a whopping 300+ recipes using the magical electronic rice cooker. And the sweetest thing is that they are not all rice recipes because a rice cooker is so versatile that you can use it to make so many different things: soups, desserts, steaming, vegetables, pasta, seafood, and more…

If you are still debating if you should buy a rice cooker, I say go ahead. It’s probably one of the best investments you will ever made in the kitchen. What’s more, now you have a perfect cookbook to start expanding your cooking repertoire.

I would like to congratulate Hui Leng for launching this cookbook. To buy �€œThe Everything Rice Cooker Cookbook”, please head over to:

1. Amazon – US.85
2. Barnes and Noble – US.48
3. Borders – US.95

August 19th, 2010 | | 4 Comments

When I first started blogging on Rasa Malaysia 4+ years ago, there weren’t that many food bloggers back then, and Hui Leng Tay (AKA Tigerfish) of Teczcape: An Escape to Food is one of my very first blogging friends. We have become good friends over the years, even though we have only met once.

I am very happy to announce that her first cookbook—The Everything Rice Cooker Cookbook—is finally launched. Published by Adams Media, the book is part of the popular “The Everything” series. As the name suggests, the book is all about cooking with a rice cooker, with a whopping 300+ recipes using the magical electronic rice cooker. And the sweetest thing is that they are not all rice recipes because a rice cooker is so versatile that you can use it to make so many different things: soups, desserts, steaming, vegetables, pasta, seafood, and more…

If you are still debating if you should buy a rice cooker, I say go ahead. It’s probably one of the best investments you will ever made in the kitchen. What’s more, now you have a perfect cookbook to start expanding your cooking repertoire.

I would like to congratulate Hui Leng for launching this cookbook. To buy �€œThe Everything Rice Cooker Cookbook”, please head over to:

1. Amazon – US.85
2. Barnes and Noble – US.48
3. Borders – US.95

I am lazy by nature, quite lazy.

If I were to select something to describe my laziness, it is most likely snake. Yeah, I’m kind of like a snake. I do not like to move around too much, unless I truly have to, for instance: when I must eat or when nature calls. My ideal way of spending time is just to sit around and do practically nothing. In my opinion, being idle is one of life�€™s greatest luxuries. Sitting around, lying about, curling up in a ball on the couch, inside the bed, just do nothing. Well, throw in some day dreaming here and there…you get the idea.

But I feel lazier than usual recently. I must have been bitten by a giant lazy bug���I am lethargic, unmotivated, sluggish, and blah. My laziness has affected my daily rituals; I haven’t mopped my floor for two weeks, haven’t cleaned the kitchen countertop within the last three weeks, haven’t vacuumed since last month. (Yeah, my house will soon become a natural habitat for Spiderman as cobwebs are popping up everywhere.)

Perhaps it’s just the hot hot summer. The heat drains energy and vitality, plus summer beckons outdoor activities. So, I spend less time inside the kitchen and a lot more time outside having fun (which I ought to be)…

I still cook, but I cheat a lot, for example this claypot chicken rice without claypot. I love claypot chicken rice but I am too lazy to cook it from scratch. So, for convenience purposes, I used rice cooker. Why not? Who has time to stand there in front from the stove and wait for eternity for the chicken rice to cook inside the claypot while there can be a do-it-all-by-itself rice cooker? Duh. I have far better things to do outside from the kitchen.

I’m going to appreciate this summer and take things slow. So be prepared to obtain one or two posts a week from me. Be rest assured, even though I’m lazy, I never sacrifice taste or authenticity when it comes to my cooking.

OK, I just got lazy again, so I will have to share my claypot chicken rice recipe later. *wink*

Claypot chicken rice is favorite in a lot of Asian countries, for example: Hong Kong, Malaysia and Singapore, but I’ve generally cheated using a rice cooker when making it at household. I’m so glad that Danielle of Bon Vivant—a gorgeous food blog with great writing, mouthwatering recipes and food photographyâ€�is sharing her claypot chicken rice Recipe with us. Danielle can be a Singaporean who lives in the bay area; I applaud her dedication and patience in preparing this claypot chicken rice. Check out her amazing guest post below and don’t forget to hop throughout to Bon Vivant for additional awesomeness. I’m really certain that you’ll like what you see on Bon Vivant!

You can find so numerous fantastic ways to cook a meal these days—from the blink of a microwave to the meditative warmth of braising in an oven. Despite the array of ‘modern�™ gadgets like the slow cooker, pressure cooker and also the microwave, I must profess that I’m decidedly old school in owning none of these. Within the contrary, I in fact appreciate the waiting (along with the work) involved using the slow cooking process. It is like having front-row seats at the Evolution of Dinner you are witnessing the transformation of food from it is raw, organic state into one capable of bringing you to gustatory heaven.

When I started cooking for myself, I appreciated the “quick weeknight” recipes discovered in the pages of any magazine. These were functional, utilitarian meals developed to satisfy hunger and send me off to bed for any good night’s rest. What I actually looked forward to about the weekends though, was the time I could must spend from the kitchen: I relished the four hours it took to transform perfectly smooth tomatoes into scabs of tomato confit and thought nothing of burying soft, plump pieces of cod in salt for a month for home-made bacalao. I loved having to plan for any meal, sometimes weeks in advance, savoring the prelude of daily preparations just before the big show…

The ultimate goal of these seemingly unnecessary, laborious processes (inside face of modern appliances), was in coaxing out the real, true flavor of whatever was being prepared. Prior to I tasted my own, I tempted myself with the imagination, envisioning what the final dish would be like, aided by Thomas Keller’s poetic prose and suchlike. After the meal, the memory would linger, along using a satisfaction deepened by the knowledge that it was a meal that I felt I had truly worked for, in a manner so tangible, concrete and worlds apart from the conventional notion of ���work’ that we subject ourselves to everyday.

So, in a tribute to slow-cooking as well as the primal, mouth-watering reactions borne out of wrestling with taunting aromas on an empty stomach, here’s a classic Chinese claypot dish, just the way my mother prepares it. It’s a breeze to put together and tastes absolutely delicious, but you will must give it time, around low heat, to obtain there. Although traditionally cooked throughout a short and stocky charcoal stove and monitored having a hawk’s eye, you could also use a deep cast-iron pot over the stove or the always reliable rice cooker to do the job. You will just be missing out on the spirals of smoke that work its way into the claypot to augment the heady combination of rice wine and sesame oil for any deeper complexity about the palate.

The timings in this recipe were tailored for claypot use on a gas or an electric stove, so adjust the cooking time accordingly if you’re planning to cook this above a charcoal fire. Also, really don’t fret if the ingredients at the base of the pot burn a little – these are in fact the greatest bits from the dish, adding a satisfying crunch to every single bite. You can read much more about claypot cooking here and here.

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Here’s How:

1. Find a good brand of jasmine rice, from Thailand if possible (I use Golden Phoenix).
2. Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
3. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).
4. Bring the rice to a boil, uncovered.
5. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
6. Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
7. Fluff with chopsticks or a fork before serving.

Tips:

1. The amount of water to add can vary depending on the rice. New crop rice – rice grown in the same year – is not as dry and needs less water.
2. Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker’s directions – even to a 1:1 ratio if necessary.
3. 1 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice.
4. Cold jasmine rice is very good for making fried rice.

What You Need:

• Jasmine Rice
• Dish to Drain Rice
• Pot for Cooking
• Measuring Cup
• Chopsticks or Fork

rice

China is the world’s largest rice producer, and a single of the earliest centers of rice cultivation. For thousands of years, the Chinese folks have been diligently cultivating their land for favorable harvests. The agricultural way of life, with rice as the center, has played an significant role in China’s history. In the past, individuals held the belief that the precious things of life are the five grains with rice being number 1, instead of pearls or jade.

For the Chinese persons, rice is the staple food in everyday meals. They eat it as Westerners do with bread. Rice is cooked by boiling or steaming, till it absorbs as much water as it can.

There can be a rich collection of rice dishes in China. Among them, fried rice might be the most well-liked not only in China, but also around the world. Depending on the types and amount of added ingredients, including beans, chopped meat, vegetables, eggs, etc., in addition to several manners of preparation, there have developed endless variations of fried rice.

Rice may perhaps also be made into rice porridge (congee). When cooking porridge, more water than usual is added to make the rice saturated with water and become really soft and viscous. It’s frequently served and eaten with pickles, bamboo shoots, salted duck eggs, pickled tofu and quite a few other condiments. Besides a common food on the dining table, rice porridge can also serve as food therapy for the unwell by adding ingredients of therapeutic value.

Noodles

noodles are a staple food in Chinese cuisine, with a extended history and wide popularity. Its initial appearance could be traced back to the East Han Dynasty (25 – two hundred and twenty AD), and it became very well-liked throughout Song Dynasty (960 – 1279 AD). Its cooking methods are numerous, though relatively basic. Folks can, according to their likes and tastes, add several ingredients and materials to make a excellent variety of noodles.

Chinese noodles vary in width. They could be thin as needles, or thick as chopsticks. On the other hand, when it comes to length, they are commonly served prolonged and uncut. This is due to the fact lengthy noodles are a symbol of longevity in Chinese tradition. Thus, in the course of birthday celebrations, persons will serve “longevity noodles” in very good hope for longevity.

Vegetables

Vegetables are, in general, the second most fundamental part of Chinese cuisine, after the staple rice. Chinese individuals are fond of greens, specifically leafy greens, and consume quite a few several kinds at nearly each meal, sometimes preserve and eat them as snacks.

A lot of commonly utilised veggies in Chinese meals are familiar to Westerners, such as cabbages, mushrooms, peas and beans, all leafy greens, chili peppers, onions, carrots, celery, broccoli, bamboo shoots , gourds, etc.

Chinese men and women prefer cooked veggies rather than raw. Veggies are cut into thin strips or small pieces, cooked with meat, tofu, fish, seafood or noodles. They can also be applied in soups, braises, or as stuffing for dumplings, wontons, and steamed bums.

Besides, people like to make veggies into pickles. A large variety of pickled greens are made, including cucumber, cabbage, turnip, chili pepper, among several others. Pickles have a refreshing and savory taste, so they are generally served as appetizers in a meal.

EGGS

China has a large consumption of eggs each year. Individuals consume eggs laid by a lot of poultries; one of the most typical ones are chicken, duck, goose, pigeon, and quails.

Food savvy Chinese folks make lots of dishes out of eggs. Probably the most unique and famous ones are most likely the salted duck eggs and century eggs (preserved eggs), both are produced and eaten all over China.

Salted duck eggs are made of fresh duck eggs, by soaking in brine for about one month till the yolk becomes bright orange-red color, as well as the salty flavor is absorbed.

Men and women make century eggs with duck, chicken or quail eggs. Eggs are soaked in a mixture of ash, salt, lime, clay and rice straw for various weeks or months, depending on diverse processing techniques, till the white becomes a dark-brown transparent jelly, while the yolk becomes a cream-like, dark-green substance. The eggs smell a strong odor of sulphur and ammonia.

In Chinese, the pronunciation of egg, dan, sounds similar to dai, which means generation. Eggs represent rebirth and fertility in traditional view. When two individuals get married, when a baby is born, at the baby’s first-month birthday, and some other joyous occasions, red-dyed eggs are passed out as auspicious gifts. They represent hope, happiness, and carrying on the family line by having babies.

Fish

Fish is eaten through out the coastal areas along with the inland parts of China. During festivals or celebrations, fish is an vital dish at family dinner table. Fish is so critical in Chinese food culture is because it’s considered a symbol of abundance and prosperity.

In Chinese, the pronunciation of fish, “yu”, sounds the same with the word for abundance, richness, or surpluses, and it really is believed that eating fish will bring prosperity within the coming year. Therefore, in China, particularly at banquets, it can be customary to serve the entire fish, using the fish head pointing towards the honored guest.

Well-liked fish and shellfish consist of carp, grass carp, crucian, sea bass, squid, soft-shell turtle, crab, shrimp, prawn, scallops, oysters, etc.

The cooking of fish can be a delicate matter. At many Chinese restaurants, a new cook is tested by cooking fish, and a restaurant is often known by the chef’s skill in cooking fish. The ancient Chinese philosopher Laozi even said “Governing a excellent nation is like cooking a small fish.”

Tofu (Bean Curd)

Tofu, or literally translated as bean curd, is a food of Chinese origin. It is made from soy milk, water and a curdling agent. The production of Tofu from soy milk is similar to that of cheese from milk. It’s created by coagulating soy milk, then pressing the resulting curds into blocks.

Tofu contains little fat, and is high in protein, calcium and iron. Tofu itself has incredibly little flavor or smell, but it has the capability to absorb new flavors through spices and marinades. Due to this high quality and nutritional value, Tofu, a staple of Asian cuisines since ancient times, has recently become a popular material utilized in Western vegetarian dishes.

There can be a wide variety of tofu, which could be split into two main categories: fresh tofu – produced directly from soy milk, and processed tofu – processed in some way from fresh tofu.

Fresh Tofu

Soft/silken Tofu

With white color and very tender texture, it contains the highest moisture contents of all fresh tofus. This is the typical tofu in south part of China. It is usually used to make soup. Read more information about Tofu and Tofu dishes.

Meat and poultry

Chinese people basically consume all animals’ meat, such as pork, beef, mutton, chicken, duck, pigeon, as well as numerous others. Pork is probably the most commonly consumed meat, and it appears almost in each and every meal. It’s so typical that it is usually used to mean both meat and pork.

Each and every part on the animal may be eaten, be it meat, skin, fat, blood, or entrails. People even joke that, speaking of pig’s meat, every single part with the pig might be eaten, and nothing is wasted, except for the oink.

Chinese persons rarely eat any raw meat. They prepare and cook meat in several methods. All meat might be boiled, stir-fried, stewed, roasted, poached, baked, or pickled, etc.

One of the most famous dish might be Beijing Roast Duck. It has been prepared since the imperial era, and is considered as one of China’s national foods. The duck is served with pancakes, cucumber, spring onions and hoisin sauce (seafood paste).

Firm Tofu

Typical tofu in north China, it has a yellowish color, and bounces back when readily pressed. Simply because of its firm texture, it really is suitable for stir-fry, and could be picked up effortlessly with chopsticks.

Dried Tofu

This additional firm tofu contains the least amount of moisture of all fresh tofu. It’s usually pressed really flat and sliced into long strings, which looks like loose cooked noodles, and can be served cold or stir-fried.

Processed Tofu

Picked Tofu

Also called fermented tofu, it consists of dried tofu cubes that have been fully air-dried, then soaked in Chinese wine, salt water, vinegar, minced chilies, etc. for slow fermentation procedure.

Stinky Tofu

This smelly tofu is usually a kind of snack with strong odor described as rotten or fecal. Blocks of soft tofu are fermented in unique brine, and then after frying till the rind becomes crisp, are commonly served with sweet sauce, soy sauce or hot sauce.

Famous Tofu Dish

Mapo Tofu (Mapo Bean Curd)

Mapo Bean Curd is often a combination of bean curd set in a chili-and-bean based sauce, which is normally a thin, oily, and bright red suspension, and usually topped with minced meant, commonly pork or beef. Seasonings consist of water chestnuts, onions, other vegetables, or wood ear fungus.

SOUP

The history of soup might be as old as the history of cooking. Chinese soup has been an significant part of Chinese food culture for a long time. It’s considered to be among the most nutritious and digestible food kinds.

Since in China, soups are eaten as one of the key dishes in a meal, particular attention is attached to the soups’ stocks. Meat, bones, eggs, marine items, vegetables, fruits, crops and edible fungus are used.

There can be a wide variety of Chinese soup; nevertheless, it can be typically characterized into two key categories: Thin soups – made with clear broth and cooked swiftly; thick soups – cooked far more slowly with all the stocks added together at once, and frequently starches are added as a thickener near the end in the cooking procedure.

It’s an ancient tradition to treat a cold or fever with soup. In addition to its capability to comfort, it is believed that particular soups have healing powers. Quite a few soups are consumed for their flavor, as well as for their restorative or invigorating effects. This is heavily linked with traditional Chinese medicine. There are varieties of such tonic soups, ranging from pungent to light, savory to sweet flavors.

Chinese Noodles

Noodles are a staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced back to the East Han Dynasty (25 – 220 AD), and it became extremely popular in the course of Song Dynasty (960 – 1279 AD). Its cooking techniques are numerous, though relatively simple. Persons can, according to their likes and tastes, add different ingredients and materials to make a excellent variety of noodles.

Chinese noodles vary in width. They may be thin as needles, or thick as chopsticks. Even so, when it comes to length, they are usually served lengthy and uncut. This is simply because lengthy noodles are a symbol of longevity in Chinese tradition. Thus, during birthday celebrations, individuals will serve “longevity noodlesâ�� in great hope for longevity.

Chinese noodles are generally made from wheat flour, rice flour, or forms of starches, for example Mung Bean starch. Wheat flour noodles are commonly produced and consumed in North China, while rice flour noodles are much more typical in South China.

Rice flour and starch-based noodles are made only with rice flour or starch and water. Wheat flour noodles maybe added in low quantities with egg, lye or food coloring in order to have a yellow color, and change the texture, tenderness and taste of the noodles. No matter their kind, noodles cook incredibly swiftly. Normally it requires no additional than 5 minutes to become al dente, although thinner noodles only take less than one minute to finish cooking.

Mainly because of various manners of preparation and utilizing of materials and ingredients, there are more than a thousand types of noodles all over China with local characteristics. Among them, the most famous ones are soy bean paste noodles (or Zhajiang Mian) in Beijing, hand-pulled noodles (or Lamian) in Shaanxi Province, sliced noodles (or Daoxiao Mian) in Shanxi Province, dandan noodles (or dandan mian) in Sichuan Province, to name just a few.

Noodles are served and eaten hot or cold, boiled, steamed, stir-fried, deep-fried, or served in soup. Whichever way, you’ll very first need to, by applying chopsticks, stir the noodle till all the materials are evenly mingled prior to enjoying it. Noodles are an excellent food for the nutritionally-inclined, providing harmonious dietary balance. They’re low in calories, and high in protein and carbohydrate.

Famous Noodles

Lanzhou Hand pulled Noodles with Beef 兰州牛肉拉面

This kind of hand-pulled noodle is also known as the “Lanzhou Beef Noodles”, a single of probably the most typical dishes in the nearby location. Visitors can see it at every corner of the town and it has become a part of the nearby people’s life. The noodle is handmade, and it takes a cook only a single or two minutes to stretch the flour cake into many needle-like noodles. These days modest restaurants serving Lanzhou Beef Noodles may be identified at almost every Chinese cities. However, most of them are hidden at little alleys or back streets.

Among the quite a few beef restaurants in Lanzhou, the Jinding Beef Noodle Restaurant in Pingliang Road, along with the Mazhilu Beef Noodle Restaurant in Wudu Road and also the Minority Restaurant in Zhangye Road are probably the most well known ones.

Guilin Rice Noodles 桂林米粉

Taking pride of place as the most common nearby snack (or breakfast, lunch or dinner) in Guilin, mifen is pliable but strong, fragrant and mellow, and cheap (2.5 yuan for a bowl). Guilin rice noodles can probably be identified within 1Ǡm of any town or town location.

Rice noodles, gravy, fried peanuts or soybeans, chopped scallions and thin slices of various kinds of meat are added for several versions of this renowned and tasty dish. Well-chopped condiments consist of: spring onions, chilli, pickled beans and pickled white raddish in chilli sauce. Soup may perhaps be ladled on or dispensed from an urn. Even though there are lots of restaurants around the country who claim to serve authentic Guilin Rice Noodles. On the other hand, You’ll find rarely any restaurants serving authentic Guilin Rice Noodles outside Guilin Town.

Guangzhou Shahefen 广州沙河粉

Shahefen can be a kind of noodles made of rice. It’s broad, white in color. Their texture is elastic and a bit chewy. They don’t freeze or dry well and are thus typically (where obtainable) purchased fresh, in strips or sheets that may well be cut to the desired width. Shhefen is popular in southern China’s Guangdong, Guangxi and Hainan Province.