Singapore Style Stir-fried Thin Rice Noodle

These thin rice noodles are delicious, slightly chewy, springy, and loaded with flavor. Super versatile as you can add whatever you want.

– Why Taiwanese thin rice noodles?

Because they are super well known and they are thinner than the ones made in other countries.

– How the rice noodle is different from the regular wheat noodles?

Rice noodle if cooked correctly are slightly chewy, springy and take in all the flavors added to it. Together with all the ingredients it sure makes a great and easy meal.

– Why Singapore style?

It is Singapore style just because curry powder was added to it but you can omit and add all kind of flavors such as soy sauce, oyster sauce, chicken broth and so on. The noodle will absorb the flavor.

– Are you ready to try on these noodles?

Ingredients:

Taiwanese thin rice noodles (Made in Taiwan)
½ lb. pork or chicken
4 Chinese sausage
1 medium size red onion, thinly sliced
3 stalks of green onions
½ cabbage, shredded (can substitute for any other vegetable)
3 carrots, shredded
1-2 tablespoons of curry powder
2 eggs, lightly whipped
1 teaspoon vegetable oil
1 teaspoon sesame oil
Salt and pepper to taste
Fresh cilantro

Method:

Follow the instruction on the package of the rice noodle.

Slice the pork or chicken and marinade with soy sauce, oil, pepper, and corn starch. Set aside.

Drain the rice noodles and prepare a wok for cooking.

Fry the eggs and once cooled cut into strips, set aside.

Stir-fry the pork or chicken and set aside.

Stir- fry sausage, and then add red onion, green onion. Set aside.

Stir-fry the vegetables until slightly soften.

Add the rice noodle (well drained) and all the remaining ingredients that was set aside.

Mix gently, add salt, pepper, and curry to your taste

Serve with fresh cilantro.

– If you enjoy this recipe, you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!

Taro Savory Cake

This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors.

I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro…

This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish.

– What is taro root?

Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate.

Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish.

– Have you ever had this savory taro cake?

If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving…

– How you serve this savory cake?

It is usually served with a side of hot sauce. The cake is first steamed and just before serving is pan fried, so it is somehow crispy on the outside and soft on the inside.

– How this savory taro cake tastes?

Although very typical Chinese dish, my husband really enjoys it, the taro root is embraced with a thin layer of rice flour surrounded by savory pieces of Chinese sausage and shitake mushroom…

– Are you ready to try this super simple and yet delicious savory cake?

Ingredients:

600 g taro (approximately), peeled and cut into cubes, ½ in
4 -5 dry shitake mushrooms
4 Chinese sausages
4-5 garlic cloves, finely minced
½ bunch green onion
250 g rice flour
1 tablespoon vegetable oil
Salt and white pepper to taste

Method:

In a small bowl soak the mushrooms in ½ cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely cut the Chinese sausage into small pieces, chop finely the green onion and both aside.

In a pan or wok, add the oil and sauté the taro cubes, until slightly brown, stirring constantly, add 2 tablespoons of water and continue to cook for a minute or so.

In the meantime, in a medium bowl mix the rice flour 550 ml of liquid (from mushroom water and plain water).

Add the sauté taro into the rice and water mixture and stir until well mixed and all the taro are coated with the rice mixture. Set aside.

On the same pan add the sausage, mushroom and green onion, sauté until golden and fragrant.

Return rice flour/taro mixture back to the pan and add salt, pepper. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the hot sauce of your preference.

– If you are looking for more Asian Inspired recipe, please check these out…

Did you know that taro contains a large amount of dietary fiber? Taro is a starch vegetable like potato, but with much more content of fiber. Uncooked taro contains calcium oxalate crystals which can irritate throat and mouth. Once cooked these needle-like toxins are eliminated and great for human consumption.

Thank you for visiting Color Your Recipes…have a colorful week!

Glutinous Rice with Chinese Sausage

This is a recipe for a traditional glutinous rice known as sticky rice which is an staple in the Chinese cuisine which sausage, chicken or pork can be added.

Have you ever had glutinous rice? In spite of the name “glutinous” it does not contain gluten at all, like all the other varieties of rice. Glutinous rice is grinded to make mochi flour which is a very popular ingredient in many Asian desserts and even savory ones.

I grew up with glutinous rice and its derivatives…I love all the “chewy” food that you can make with it. Recently I shared the “pearl meatballs” recipe which the meatball (any of your choice) is coated with a layer of glutinous rice. Today, I am sharing with you another savory dish, somewhat like fried rice and risotto…not as dry as fried rice and not as creamy as risotto. Instead of the Chinese sausage, you can substitute for chicken or pork. The secret is the amount of water added while cooking the rice…if added too much you will end up with“glue” like mess…not pretty. So in order to prevent, I like to soak the glutinous rice overnight after rinse it thoroughly and cook under steam. When done right, each rice grain is intact, semi translucent, and chewy…oh…so good! Therefor if you like chewy texture you are for a great treat.

Ingredients:

1½ cup glutinous rice
3 to 4 dry shiitake mushroom
4 Chinese sausages cut into small slices (or marinated chicken or pork with soy sauce and garlic)
1 small shallot, diced
2 stalks scallion or green onion, chopped
2 ½ tablespoons soy sauce
1 tablespoon cooking wine
¼ teaspoon sugar
2 teaspoons sesame oil
½ teaspoon salt
¼ teaspoon pepper (preferably white pepper)
Cilantro for garnish

Method:

One day before cooking the rice, wash the glutinous rice until the water runs clear. Soak in water overnight at room temperature.

On the day, drain all the water from the rice in the colander.

Soak the mushrooms in warm-hot water for approximately ½ hour until softened. Squeeze the water from the mushrooms and cut into small cubes. Save the soaking water from the mushroom.

In a small bowl add the soy sauce, sugar, cooking wine, salt, pepper and sesame oil. Mix well until all the sugar is incorporated into the sauce.

In a wok, under medium heat fry the sausage. Once the sausage are golden both sides, remove from the pan and set aside.

On the same pan, with the remaining fat from the sausage, sauté the scallion and the green onion until fragrant. Next, add the mushroom and continue to stir-fry for a minute, make sure to stir continuously to not burn.

Add the rice and the sausage. Stir well until all the ingredients are very well incorporated. Add the mixture of sauce and continue to stir. Sprinkle with the mushroom water and continue to stir under medium heat.

After a couple of minutes, transfer into a steam bowl. Cook under steam until the rice is semi translucent. If necessary sprinkle with more of the mushroom water or plain water.

Garnish with cilantro and/or scallion and serve hot/warm.

Leftover rice can be warmed under steam, water-bath or microwave.

Did you know that glutinous rice is also known as sticky rice? The reason that glutinous rice is sticky is because this kind of rice contains very little amount of amylose and high levels of amylopectin, which is responsible for its stickiness.

Thank you for visiting Color Your Recipes…have a colorful week!

Stir Fry Wheatberries

This is a simple recipe for an Asian inspired stir-fry wheatberries with eggs and Chinese sausage. Just by substituting rice for wheatberries you will have a healthy version of fried rice.

This is a very simple and fast recipe considering that you have cooked wheatberries. The recipe is similar to the Egg Fried Rice with Chinese Sausage…and it is great as a main dish since it contains veggies and protein.

Wheatberries are wheat, I mean the whole wheat kernel except the hull. I personally like to wash and soak the wheatberries before cooking, usually overnight. Wheatberries are chewy and packed with nutrients and dietary fiber, therefore much healthier than plain rice. So if you like wheatberry it is good to cook a big batch and use throughout the week in salad, soup or stir-fry.

Ingredients:

1 cup wheatberries
3 to 4 cups water
Pinch salt
1 small onion, chopped
2 green onions finely chopped
3 Chinese sausages sliced
2 cups frozen vegetables, boiled and drained
2 eggs lightly beaten
1 ½ tablespoons oil, preferably vegetable oil
Salt and pepper to taste

Method:

Wash and soak the wheatberries overnight.

Place the wheatberries into a medium pan and add 3 to 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Simmer for approximately 30 to 35 minutes and check the texture of the grains. If the grains still hard cook until they reach a chewy texture.

Once the wheatberries reach the desire consistency, drain the berries and transfer to a bowl. At this point you can use the wheatberries by following the recipe or store in the refrigerator for later use.

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the cooked wheatberries under medium heat. Stir fry until the wheatberries are hot. Pour in the beaten egg and gently stir until all the wheat grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the wheatberry mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

I hope you enjoy this simple and easy recipe using wheatberries. You might want to check here for more Asian Inspired Recipes.

Did you know that most of the vitamins from the wheatberries are derived from the bran? Wheatberries are a good source of magnesium, potassium, B vitamins and vitamin E.

Thank you for stopping by Color Your Recipes…have a colorful week!

Chinese Sausage Fried Rice

This is a very simple and versatile recipe for Asian inspired fried rice. Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish.

I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, pork, shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum!

This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, baking and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!

Ingredients:

Approximately 2 cups of cooked rice, preferably long grain
1 tablespoon soy sauce (optional)
1 small onion, chopped
2 green onions finely chopped
3 links Chinese sausages sliced
2 cups frozen vegetables, boiled and drained
2 eggs lightly beaten
1 ½ tablespoons oil, preferably vegetable oil
Salt and pepper to taste

Method:

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.

Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, glutinous rice…you name it…or the combination of many ingredients.