Cooking with Alison

Archive for the ‘Rice and Noodle Dishes’ Category

Sticky Rice Rolls with Pork Floss

In Rice and Noodle Dishes on June 1, 2012 at am

Sticky rice rolls make delicious breakfasts and snacks.  They are easy to make, can be filled with any flavourful toppings that you like, and can be eaten on the go.  These originated in Shanghai but personally, I prefer the fillings that are more commonly used in Hong Kong.  Strongly flavoured fillings work best in these glutinous rice rolls.  Some common fillings include pork floss, preserved vegetables, and Chinese deep fried dough stick, etc.

Read the rest of this entry »

Advertisements

Broccoli, Egg, and Cheese Breakfast Muffins (with a gluten free variation)

In Breakfast, Rice and Noodle Dishes on March 7, 2012 at pm

These breakfast muffins may not look very appealing, but they’re tasty, easy to make, and great on-the-go snacks or breakfast.  Also, if you use coconut flour instead of all purpose flour, you’ll be adding fiber and eating gluten free.  I have my old housemate to thank for introducing me to cooking with coconut flour and for sharing this recipe.

Read the rest of this entry »

Jap Chae Recipe (Korean Glass Noodle Dish)

In Rice and Noodle Dishes on August 5, 2011 at am

Jap chae (or chap chae) is a flavourful Korean glass noodle dish that can be served as a side dish or as a main course.  [Note that Korean glass noodles are made with sweet potato starch and are thicker than Chinese cellophane noodles, so be sure to check the ingredients so you don’t purchase the wrong ones.]  Enjoy this noodle dish warm or at room temperature (but not cold). 

The flavour and ingredients of chap chae vary slightly depending on the restaurant or home, so feel free to use whatever vegetables or protein you like (ie. spinach and peppers) and adjust the seasonings to your taste.  Although many people add thinly sliced beef to their jap chae, I prefer this as a vegetarian/vegan dish.  Also, this is the perfect make-ahead dish for entertaining, bbqs, or pot lucks, because it tastes better over the next day or two.

Read the rest of this entry »

Vietnamese Rice Paper Rolls with Dipping Sauce Recipes

In Other Asian Foods, Rice and Noodle Dishes on July 24, 2011 at am

Vietnamese rice paper rolls are versatile, easy to make, and can be served as an appetizer or the main.  They’re perfect for parties and pot lucks, because they can be made in advance and they make wonderful gluten free, vegetarian or vegan options.  Just slice them in half crosswise on a diagonal and serve with dipping sauce.

The most commonly known Vietnamese rice paper rolls have prawns (see recipe below).  However, you could think of it like a tortilla wrap and use whatever fresh vegetables, herbs, protein, and rice noodles or mung bean noodles that you happen to have on hand.  For vegetables, I recommend using bean sprouts or julienned cucumber, carrots, bell peppers, cooked shiitake mushrooms, etc.  Try adding slices of fresh mango!  For protein, use strips of cooked chicken, pork, beef, tofu, or even Korean bulgogi (marinated and barbecued meat).  I love making a simple Peking duck inspired rice noodle roll with shredded roasted chicken, julienned English cucumbers, shredded green onions, hoisin sauce, and sesame paste or tahini.  This is a great way to transform leftovers into something completely different.  The components of the rice noodle rolls are usually simple and even a bit bland, but they are delicious when paired with flavourful dipping sauces.  I particularly like making these in the summer, because you don’t have to use the oven or stand over the stove.

Read the rest of this entry »

Pad Thai Recipe

In Rice and Noodle Dishes on January 11, 2011 at am

There are so many different ways to make pad thai authentically, that it really annoys me when restaurants don’t make it properly.  The worst is when the “pad thai” is made with a thick, red coloured sauce.  I rarely order it so as to avoid disappointment.  Luckily, pad thai is very easy to make at home.  It usually contains rice stick noodles, bean sprouts, Chinese chives, fish sauce, and sugar.  White vinegar or tamarind are used in Thailand for the sour component of this dish.  More information on tamarind has been posted here.  Depending on the street vendor, other varying ingredients include eggs, tofu, pork, dried shrimp, fresh shrimp, preserved raddish, and/or dark thick soy sauce, etc.  So add whichever ingredients you like.  Ed and I prefer a mildly and lightly flavoured pad thai, but you can adjust the sweet and sour balance of the recipe below to your preference.

Read the rest of this entry »

Sesame Noodle Salad Recipe

In Rice and Noodle Dishes, Soups and Salads on December 29, 2010 at am

This is an asian inspired noodle salad that Ed loves to eat.  Similar versions of this dish are sometimes referred to as “dragon noodles”.  It is served cold or at room temperature and is great for picnics or pot lucks.  I love the toasted sesame oil but I have to warn you, the noodles themselves are high in calories!  You could easily add julienned and stir fried onions, red pepper, carrots, broccoli florets and/or whole snow peas to this if you wanted more colour and texture.

Read the rest of this entry »

Singapore Fried Vermicelli Recipe

In Rice and Noodle Dishes on December 14, 2010 at am

Singapore style fried rice noodles (rice vermicelli) is a mildly spicy dish that can be found in the types of Chinese restaurants that also serve congee, chow mein, and fried rice.  (Check out those recipes under the Asian category!)  There are many different versions of this dish.  The way it is served in Malaysia is Very different from how it’s made in North America.  But most people agree, that North America makes it best  🙂  This recipe is based on the way that all of my favourite restaurants do it.

Read the rest of this entry »

Shrimp Noodles with Fish Balls and Lettuce (One Pot Meal)

In Rice and Noodle Dishes on December 5, 2010 at am

Thin, shrimp flavoured noodles come dried, in little bundles (1 or 2 per serving) and cook just as quickly as instant noodles, making them perfect for quick and delicious one pot meals.  See my recipe for shrimp noodles served in soup with pacific clams and Chinese broccoli here.

Read the rest of this entry »

Shrimp Flavoured Noodles with Pacific Clams and Chinese Broccoli (One Pot Meal)

In Rice and Noodle Dishes on October 12, 2010 at am

Thin, shrimp flavoured noodles are used in various dishes in Cantonese (Chinese) restaurants.  They come dried, in little bundles (1 or 2 per serving) and cook just as quickly as instant noodles.  So they’re perfect for quick and delicious one pot meals.  If you’ve never had these before, I should inform you that they don’t actually taste like shrimp.  They have a subtle, unique, and indistinguishable flavour that, in my opinion, makes them addictive.  You can serve them in soup (but eat them quickly before they expand and get mushy) or “dry”.  Like they do in restaurants, dressing these noodles can be as simple as drizzling with oyster sauce.  I usually treat them like healthy “instant noodles”, but this time I fancied them up for dinner.  I also like eating these noodles dry with fish balls and boiled lettuce (recipe here).

Read the rest of this entry »

Beef Chow Mein Recipe (Restaurant Style)

In Rice and Noodle Dishes on September 30, 2010 at pm

Cantonese style chow mein dishes are very popular in Chinese restaurants.  I love the crispy noodles topped with saucy meat/seafood and vegetables.  Beef and Chinese broccoli (“gai lan” or “kai lan”) chow mein is just one of many delicious variations.  Use whatever ingredients you have on hand.  This dish is very simple to make, although it is slightly labour intensive.  A healthier and less labour intensive option is to mix the noodles in with the toppings instead of pan frying the noodles separately.

Photo on the left:  You can see the crispy noodles along the edges of this dish.  That’s the best part of this meal and it’s Very easy to do it just like the restaurants.

Read the rest of this entry »

Rice Vermicelli Soup Bowl

In Rice and Noodle Dishes on August 13, 2010 at pm

Rice vermicelli soup bowls are very easy and quick to make.  They’re perfect for cold days.  [I made it this summer because I caught a cold and wanted something hot and comforting that didn’t require any effort.  This was exactly what I needed, despite the blazing sun and humidity outside.  But seriously… who catches a cold in the middle of a heat stroke?  It’s embarrassing haha]

To make this, you only need one pot and you can use any combination of meats and vegetables that you like.  Most people marinate the meat like they would for any other Chinese dish (ie. with soy sauce), but I prefer to keep it Very simple.  I use a little bit of salt because I like to keep the colour of the soup as clear as possible and because the pickled cabbage adds enough flavour.

Read the rest of this entry »

Congee

In Dim Sum, Rice and Noodle Dishes on April 6, 2010 at pm

Congee (jook) is Chinese rice porridge that can be served at any meal time (from breakfast to late night snack).  It can be a meal within itself or, if served plain, it can act as the rice substitute when eaten with meat and vegetable dishes.  Also, it is kind of like the Chinese equivalent to the Western chicken soup cold/flu remedy.  Congee is made by boiling rice in excess water.  Depending on the region in China, the texture, wateriness, seasoning, and accompanying side dishes of congee vary significantly.  So make it to your taste.  I like it all ways but I prefer congee that has been boiled until the rice breaks down, becomes very soft, and results in a slightly watery, semi-thick porridge.  Sometimes, I use my immersion blender to give the congee a smooth, homogenized consistency.

The best accompaniment for any congee is deep fried dough sticks (you tiao / yau char kwai). When I’m eating plain congee (on its own and not as a rice substitute), my favourite side dishes are the flavourful and cost effective salted duck eggs (see recipe here), spicy fermented bean curd, preserved vegetables with chili (ie. radish or turnip), pickled lettuce stems, or shredded dried pork (also known as meat floss).  I also love ground white pepper in my congee. To make plain congee, use my recipe below but omit the pork and preserved duck egg.

Read the rest of this entry »

%d bloggers like this: