Garlic Ribeye Rolls 金蒜肉眼捲
I used thinly sliced ribeye that are packaged for hot pot use but you can use any kind of thinly sliced beef. If you want to use pork slices, just be sure to cook it until it’s cooked through. You can fry your own garlic or buy fried garlic chips/pieces at Asian grocery stores. Besides the filling that I suggest, you can also use enoki mushrooms (at the time of this post, enoki mushrooms were being recalled), shiitake mushrooms, garlic stems, asparagus or baby corn.
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Fake Shark's Fin Soup 碗仔翅
An idea to spice things up would be to add some thinly sliced pieces of tofu, bamboo shoots, more white pepper powder and some vinegar to may this a Hot and Sour Fake Shark’s Fin Soup. I like adding some crunchy bits to this soup too. You could add deep-fried wonton wrapper or puffed rice. Add some red vinegar to it, just like regular shark’s fin soup. You may also choose to use julienned fresh meat instead of cooked meat.
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Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米
I used leftover roasted duck meat, but you can use any meat and/or preserved vegetable to make this dish. Sheiitake mushrooms would be great in this dish too. There are 3 main types of rice vermicelli available at most Asian grocery stores: 1) Kong Moon (or Jiangmen): loosely bound together. They usually come in 3 flats per package of 400g. These are a bit chewey and less likely to break. Good for braising and frying 2) Dongguan: tightly bound. There are usually 6 flats per package of 400g. Good for soup and people who like softer vermicelli 3) Xiamen (or Xinzhu): similar to Kong Moon but finer and chewier I prefer using Kong Moon for this application because they don’t easily break even after braising. They’re also less chewy than Xiamen style.
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Vermicelli Upma
Vermicelli Upma is a quick, delicious, and versatile South Indian breakfast dish. Made with lightly roasted vermicelli, fresh vegetables, and aromatic spices, it's a perfect way to start your day. This vegan recipe is not only easy to prepare but also packed with flavors and nutrition.
View RecipeVegan Fried Bee Hoon 斋炒米粉 (Singapore Noodles / Rice Vermicelli)
Vegan fried bee hoon, also called 炒米粉, char bee hoon, rice noodles or rice vermicelli is a typical popular staple in Singapore and Southeast Asia. I love cooking it with lots of crunchy type of vegetables and mushrooms. It's simple and very easy to cook.
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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Recipe for Sweet & Dry Vermicelli/Wheat Strings/Shevyo/Seviya
Wheat Strings/Vermicelli/ Shevyo, Seviya, Semiyan, call it whatever you like but the taste and texture has to be perfect! There are many versions of making this particular dish. You can either make a Kheer out of it or a mushy dessert. But what i'm sharing with you all, is a dry and sweet snack, best enjoyed for evening tea! This is quite popular in most Goan homes during tea time and it's called Shevyo pronounced as 'Shyo-Yo' The Best Shevyo I've eaten till date is the one which my favourite aunt(more like a mother to me, because as a kid, I used to be at her house almost 18 hours of the day) Cecil Aunty used to prepare! The texture of the Shevyo that she used to prepare, was just PERFECT and 'Sodsodith' (A Konkani term used to describe anything that is Grainy, Smooth, Separated or Fluffy, especially Rice and grains alike) just the way I like it! Unfortunately or Fortunately, I was always busy being pampered and hogging away at her place that I forgot to learn how to make this from her. But since this is my Husband's favourite, I got the recipe some years ago from my Mum and gave it a try, but it turned out abit mushy. Then, I tried it a second time using some techniques that I use on Pulao and tadaaaa! I got the PERFECT 'Sodsodith' Shevyo! And Yes! I've shared the techniques with my Mom now! Guts! 😅 (Like seriously! Imagine teaching your teacher!) s always, I'd like to share my recipe and techniques with all of you too! Hope you like it and enjoy it as much as I do making it! Dedicating this post to my darling Cecil Aunty who has fed me, taken care of me, loved me and pampered me like her very own.
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