Fried Glass Noodles (Vermicelli) 炒冬粉
Fried Glass Noodles, or Fried Bean Vermicelli, stir fried with vegetables and proteins, is a yummy and easy to make dish known for its unique chewy texture and flavour. Made from mung bean starch, these translucent noodles absorb flavours beautifully.
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Mustard Greens, Clams and Fish Head Soup 芥菜大蜆魚頭湯
Fish head can be substituted with fish bones. If using a large fish head, have your fish monger chop the fish head into smaller pieces, approx. 6cm for easier frying. Besides clams, you can use razor clams or mussels. Add mung bean vermicelli or rice vermicelli to make it a meal. But be sure to put the fish head or fish bone in a fish bag to prevent bones from getting mixed with the vermicelli. It’s also common to add tofu, fish balls and preserved vegetables to this soup.
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe
Mustard Greens, Clams and Fish Head Soup 芥菜大蜆魚頭湯
Fish head can be substituted with fish bones. If using a large fish head, have your fish monger chop the fish head into smaller pieces, approx. 6cm for easier frying. Besides clams, you can use razor clams or mussels. Add mung bean vermicelli or rice vermicelli to make it a meal. But be sure to put the fish head or fish bone in a fish bag to prevent bones from getting mixed with the vermicelli. It’s also common to add tofu, fish balls and preserved vegetables to this soup.
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Moroccan Vermicelli Milk Pudding
In Morocco this is traditionally known as Fdawesh bil Halib or Sha3riyah bil Halib. It is often served for breakfast or even a light dinner. In Ramadan it is often made for Suhoor (the pre-morning meal eaten before sunrise). There are many ways to serve it so I made a video to highlight the most popular. It can be served hot or cold.
View RecipeRed Glutinous Rice Wine Chicken Mee Sua 红糟鸡面线
The red glutinous rice wine chicken mee sua (红糟鸡面线) is a traditional Foo Chow (福州) dish that is typically served during Chinese New Year or birthdays. It's made with red glutinous rice wine, chicken, ginger, sesame oil and served with mee sua.
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Fuzzy Melon Pork Ball Soup 節瓜肉丸粉絲湯
You can also use winter melon or luffa (sing gua) for this soup. You can also replace the ground pork with sliced pork or fish. Any other ground meats would work as well.
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Easy Buddha Jumps Over the Wall 簡易佛跳牆
The ingredients I used in this recipe can all be vamped up depending on your budget. I spent around NULL Canadian and NULL of that went into the frozen sea cucumbers. For environmental reasons, I didn’t use any wild caught items and I found everything at a Chinese supermarket. I also didn’t use any shark’s fin. I used mung bean vermicelli instead which I actually like more because it soaks up the very flavourful sauce. This is an “easy” recipe designed to not break the bank but still super delicious and impressive!
View Recipe