Ingredients

Recipes

Restaurants

Utilities

Char Kway Teow (Stir-Fried Rice Noodles)

Ingredients: 2 Chinese sausages 1/4 Pound(s) Medium shrimp,shelled&devein 1 Teaspoon(s) Salt 1/4 Pound(s) Cleaned squid 1/4 Pound(s) Chinese barbecued pork 1/4 Teaspoon(s) White pepper 1 1/2 Tablespoon(s) Dark soy sauce 1 1/2 Tablespoon(s) Light soy sauce 1 Tablespoon(s) Oyster sauce 2 Pound(s) Fresh rice noodles 4 Tablespoon(s) Peanut oil 4 Cloves garlic, chopped 4 Shallots, sliced 6 Fresh red chiles, seeded 1 Cup(s) Bean sprouts, tails removed 1 Cup(s) Shredded Chinese cabbage 2 large Eggs 4 Green onions, chopped Directions: Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cockles and sliced fish cakes in addition to those suggested in this recipe. Feel free to experiment. 1. Steam the sausages for 10 minutes. Cut them in thin diagonal slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes, rinse well with cold water, drain, and pat dry. Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into 1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside. 2. Just before cooking, put the noodles in a large bowl and pour boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water. 3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and cook over medium-high heat until the garlic is golden brown. Increase the heat to high and toss in the shrimp and squid; stirfry until the shrimp turn bright orange and the squid looks opaque white, about 2 minutes. Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir until the vegetables begin to wilt. Remove everything in the wok to a platter and set aside. 4. Add the remaining 2 tablespoons of oil to the wok; when hot, toss in the well-drained noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mixture, then toss the noodles gently to sauce them evenly. Make a well again and break the eggs into the middle. Without mixing them with the noodles, scramble the eggs lightly. When the eggs begin to set, add the green onions and return the seafood mixture. Gently toss together to reheat and mix. Serve hot, with a hot chill sauce for seasoning to taste. Garnish with coriander sprigs. NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather than made at home. Look for them in Asian markets or Chinese take-out dim sum shops. This dish can be prepared with dried rice noodles; however, it is worth taking the time to seek out the fresh variety. Make certain that your wok is well seasoned or the fragile rice noodles will break apart and stick to the pan. Although I hesitate recommending that you cook with a non stick wok or skillet, they will work fine if you are more comfortable with them. TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the heads, cutting across as close as possible to the eyes. Squeeze out and discard the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike "body" of the squid) in one hand and the head in the other and pull apart; the entrails will pull out attached to the head. Pull the transparent quill out of each mantle. Discard everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a finger and pull out any entrails remaining inside. (Working over a second colander to catch all the debris will make cleanup easier.) You can remove the spotted outer skin or leave it on (I prefer to remove it). Transfer the cleaned mantles to a cutting board, slice them crosswise to the desired size,and add them to the tentacles in the colander. Give everything another rinse and drain thoroughly. Makes 4 to 6 servings
Check some related videos Similar recipes: Brown rice & lentil stew (vegan) An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and di Wild rice harvest casserole 1. In a skillet, brown chicken and celery in butter. 2. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, seasoning and chicken mixture. 3. Pour into a greased 13x9x2 baking dish. Cover and bake for 1 hour, uncover Butternut squash with wholewheat, wild rice & onion stuffing Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes Broccoli ginger stir fry Heat large skillet or wok over medium-high heat until hot. Add the oil; when the oil is hot add the broccoli, garlic, soy sauce and ginge. Stirfry 2 - 4 minutes or until broccoli is crisp tender. Wild rice, mushroom and barley soup Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour Chow mein noodles (chocolate) Melt all chips over low heat. Mix noodles, nuts and coconut in a large bowl. Add melted chips and mix well. Spoon into wax papered 8X8" pan. Chill to harden before cutting. Keep cool Spatzel (german noodles) 1. Combine all three ingredients in a medium bowl. 2. Stir until a firm paste forms. The quantities of each ingredient varies on the size of the eggs. 3. Add water or flour until right consistency is achieved, don't add more eggs, unless it's do Baked chile rice Heat oven to 350F degrees. Mix rice, sour cream, cheeses, chile powder, and chile in an ungreased 2-quart casserole. Bake uncovered for 30 minutes. Slow -cooked chicken fried chops Combine flour, salt, mustard and garlic powder in a bowl or plastic bag; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until Arroz con pollo (rice with chicken) 1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly with cornmeal. 2. In a large, deep skillet with a tight-fitting lid, heat the oil and butter until foaming. Add the chicken in batches, skin side down. Brown both sides of the chi Kung pao chicken stir-fry Sauce: 2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon sugar Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. While the chicken Almond bark rice krispies Melt almond bark. Mix all ingredients together and drop by spoon on wax paper. Put in refrigerator until firm. Mexican chicken & rice * Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, Filled tomatoes on herbed rice 1.Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up and strain through a sieve. 2.Saute the onions in the butter; add the bacon, cut up and fry for a short while. 3.Grate the cheese finely Rice salad with wasabi dressing *Wasabi powder can be found in Oriental food markets For dressing, mix wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all dressing ingredients and and whisk until smooth. For salad, thinly slice green onions on the diagona Western beans & rice (usa rice) In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Each serving provides: * 270 calories * 10.6 g. protein * 3.3 g. fat * 50.5 g. carbohy 1234 rice pilaf Melt butter in a 3-4 qt. sauce pan on medium heat. Break the fideo into 1-2 inch pieces and brown carefully in the butter until golden brown. Add the rice and continue browning until the rice starts to lose it's translucent quality. Add the c Abm foolproof rice bread for the r2 d2 Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, Arame rice patties Place all the ingredients in a large bowl. Mix well, using your hands if necessary. Shape the mixture into 6 small patties, using your hands to firmly press the mixture together. Heat a small amount of oil in a skillet. Place the patties Spicy stir-fried sesame chicken with green beans and shiitake mushrooms 1. Whisk chicken broth, soy, sherry, chili sauce, sugar, cornstarch, 2 teaspoons sesame seeds, 1 teaspoon sesame oil, and 1 teaspoon garlic in small bowl to combine; set aside. Combine remaining 2 teaspoons garlic, ginger, and 1 teaspoon peanut oil in sma Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings. Dressing In medium bowl, c Wild rice amadine Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovere Koushry (rice & lentils) Put lentils & rice in separate pots. Pour enough boiling water over the lentils to cover them. Add 1 1/2 c boiling water to rice. Simmer both pots, covered, over low heat for 20 minutes. Drain & combine in one large pot. Addsalt &am Wild rice mushroom casserole Wild rice takes longer to cook than true rice. This dish can be baked ahead and reheated at serving time. 1. Turn on the broiler, line a baking sheet with foil. Place the mushrooms, stem side down, on the baking sheet. Broil until lightly browned, about 4 Chicken stir fry Use optional vegetables when they are in season. *Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry. Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high Ovo-lacto: spinach-rice casserole Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook approximately 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle sunflower seeds and pap Chow fun noodles Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and stir fry an additional minute. Add noodles and vegetables and cook another 2 minutes. Do not overcook vegeatables. Arrange the noodles on platter if desired, garnish with addition Smoked acorn squash and wild rice bisque If desired, smoke 4 of the squash halves for 20 minutes. Preheat oven to 350F. Line shallow baking pan with foil. Remove squash from smoker. Arrange with remaining squash halves, cut side down, in pan. Bake at 350F for 1 hour or until soft. Scoop out pul Fried ice cream 2 The day before serving, make the batter. Mix the flour, sugar, salt, oil, and egg yolks in a mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before serving, coat the ice cream balls thoroughly with the crushed cornf Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool. Whisk together oil, vinegar, mustard, r Kai's unfried rice Marinate Mushrooms: Cut mushrooms into thin strips and add appx. 1/4 cup of Rice wine, teryaki, garlic and ginger Let stand 1 hour to overnight. Cook rice in rice cooker. Heat non-stick skillet till very hot. Throw in veggies and more diced fr Georgetown red rice Cook bacon; remove from pan, cool, and crumble. Cook onions in bacon fat until tender; add rice, tomatoes, broth, catsup, seasonings, and crumbled bacon. Cook on low heat until rice is done, stirring several times during cooking. (May substitute water f Luau fried rice Combine rice, vegetable oil, soy sauce and water. Bring to a boil, stir, cover, and cook over low heat 12 minutes. Stir in remaining ingredients and let stand over low heat, covered, 3 minutes longer. Oriental vegetables and rice Heat oils in large skillet over medium-high heat. Add vegetables; stir-fry several minutes. Add rice and 1 tablespoon soy sauce; cook and stir until rice is heated, gently separating grains. Serve with additional soy sauce, if desired. Eac Southern fried chicken by paul prudhomme In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well. Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate Alisa's mexican rice Saute the rice, onion & garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. You need about 3-1/2 cups of liquid, so add water to the tomatoes til you get this amount. Bring to Noodle and rice medley Preheat oven to 350 degrees. Lightly oil an 8-inch baking dish. Set aside. Melt butter in a large heavy skillet on medium heat. Add angel hair pasta. Cook until golden brown, stirring constantly. Remove from heat. Stir in bouillon, water, soup, soy s Cumin confetti rice Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions, and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell pepper is tender. Stir in remaining ingredients; heat through. Lentils and rice 1 big onion chopped & sauteed with 2 Tbsp currie powder (I confess to using 1/4 tsp. extra virgin olive oil here). Add a cup of lentils and 4 cups of water and cook for 2 hours. Serve over steamed rice (I prefer the sticky Jasmine white r Brown rice and vegetable salad #2 Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit Stir-fried beef salad * Seperated into rings ** cut into wedges ~-------------------------------------------------------------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size str Rice, slow cooked 1. Place water & rice in saucepan over high heat until water boils. 2. Reduce heat to one above lowest and let simmer for 35 minutes. Paprika rice Heat the oil in a heavy saucepan. Add the rice and onion and saute, stirring, until golden. Add the tomato paste, thyme and paprika and mix well. Pour in water and salt. Add the bay leaf and let boil for about 20 minutes, until rice is done. Chicken and sweet pepper stir-fry Cut chicken into 1/2" pieces. Place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with vegetable cooking spray; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir Acapulco rice Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour Beans 'n' rice cha cha cha 1. In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent. 2. Add chiles and mushrooms and saute 5 minues more. 3. Stir in beans, bean stock and cilantro. Lamb and pine nut stir-fry * Oyster sauce is an ingredient used frequently in Oriental cooking. ~------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oys Easy spicy beans and rice If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer. If usi Stir-fried asparagus with mushrooms Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve. Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic &a Baked dilled salmon on rice Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion, garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with cookin