You can make one pot meals using Chinese clay pots. These rice dishes are some of my favourite foods. When done right, the bottom layer of rice is crispy and the top layer is beautifully flavoured with the juices from the meat and other toppings.
Archive for the ‘Rice and Noodle Dishes’ Category
Vietnamese Pho Tai (Beef Noodle Soup)
In Asian, Rice and Noodle Dishes, Soups on March 6, 2010 at pm
I love Pho Tai – Vietnamese rare beef and noodles in soup. But I’m too often disappointed by the unauthentic, MSG and chicken broth, cheap imitations that most restaurants serve. So I finally decided to try making it myself. I can’t even describe how excited I was when I tried the Pho recipe from the cookbook, Into the Vietnamese Kitchen by Andrea Nguyen. I could tell from the smell of the broth, even before I tasted it, that I had found the perfect recipe. This is an authentic, delicious, and easy to make broth that is so good, that I’ll never be compelled to order Pho from a restaurant again. If you have leftover daikon radish, see here for a list of other recipes.
Udon Noodles, Broth and Panko Crusted Chicken
In Meat and Eggs, Rice and Noodle Dishes on March 2, 2010 at pm
Udon noodles: This was my first time making any sort of pasta from scratch and it was surprisingly easy. Since Japanese udon noodles are supposed to be thick (4 – 8 mm) and chewy, no machinery was required to make this. I plan to eventually buy the pasta making attachments for my stand mixer, so one day I’ll make italian pasta from scratch too.
Udon broth: My favourite way to eat udon noodles is in Japanese broth. However, I am often disappointed with the unauthentic broth variations served at most restaurants and I don’t like using powdered soup mixes because of the MSG, excess sodium and preservatives. So I was Very excited to see an authentic dashi recipe on the Rasa Malaysia food blog provided by a Japanese guest writer. Dashi is a type of Japanese stock that is usually seafood based, using ingredients such as shaved bonito (a type of fish) flakes and kombu (kelp). Unlike chicken or beef stocks, dashi takes only minutes to make. It is a basic soup recipe to which you can add whatever ingredients you like (see variation suggestions in the recipe below).
Cooking with Alison 