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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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New creative method in cooking fried bihun (rice noodle)  

2013-12-26 14:48:45|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background: almost everyone knows how to fry noodles, especially rice noodles. However, have you ever notice, the current process of frying rice noodles using a wok produces rice noodles that are hugely broken into short pieces? The conventional wisdom is to select a type of rice noodles that is harder and more difficult to break into pieces. Usually, it is more costly and may not be known to you, the factories had added “illegal” (not approved) chemicals in the process of making these rice noodles.

Ingredients: Select the rice noodles type that is most easy to break into pieces. Note: This is chosen not because I want to demonstrate to you my new found method. However, it is cheapest and yet, almost guaranteed no chemical is added.

1)Soak the rice noodles in cold water for 15 minutes. Important lesson: When the rice noodle has softened you must take it out immediately. If it is too soft, the rice noodle will break easily when you stir it after adding in the gravy.

2)Remove the softened rice noodles and put them into the electric rice cooker.

3)Pour half a bowl of clean running water into the rice cooker. The amount of water depends on the volume of rice noodles you are cooking. Note : The aim of adding water is to create steam and it is the hot steam that cooks the rice noodles.  

4)Switch on the rice cooker to cook as if you are cooking rice. Note: Actually, I went back to bed to catch my lost sleep. This means, you do not need to bother the entire cooking process as if you do when you are cooking rice.  

5) when it is about time to serve the rice noodle, you add on the gravy and mix well. Note: The easiest gravy is a mixture of light soy sauce, black soy sauce. This is what we often buy at the hawker center for breakfast.

Finished product:

New creative method in cooking fried bihun (rice noodle) - 行天之道 - 论老子

 With reference to the above picture: 1) Top left is my special recipe called Subachi paste. Please refer to Freshly made Subachi paste 2)Bottom left are some pounded roasted peanuts. 3)actual appearance of rice noodles cooked using an electric rice cooker. Notice not a single strand of the rice noodles is broken.

Remark 1:In the traditional method of frying rice noodle using a wok, the temperature of the rice noodles at the bottom is much hotter than the rice noodles at the top. The possibility of the rice noodles at the bottom in direct contact with the wok being charred is high. Therefore, you have to stir the rice noodles frequently. The stirring process causes the rice noodles to break into short pieces.

Remark 2:The temperature inside a rice cooker is quite even throughout. Whether the rice is at the bottom of the rice cooker or on top, the steam temperature is always constant. Moreover, today’s rice cookers are coated with a non-stick layer. You are assure the rice noodles will not stick to the rice cooker unless you did not add in enough water which in the first place, not much is needed to create steam.

Remark 3:With the Subachi paste as a base stock, I added lots of pounded roasted peanuts and freshly cook (in hot water) some fish slices, sliced prawns, sliced cuttle-fish, I successfully prepared a bowl of Satay bihun, the famous of all in Singapore is the stall at Bukit Timah hawker center. Note: you can also    use thinly sliced beef or mutton instead.

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