Noodles and Rice

December 15th, 2007

BBQ Omochi

Omochi, as you usually buy it from a shop, in its plain form, is hard and inedible.  I’m sure someone out there has eaten it, as is, and survived but they would not have any teeth left.  It is only when it experiences heat that it regains its soft chewy texture.
What better way to do that […]

By Tom -- 2 comments

May 31st, 2007

Making Jiaozi, Part 2: Dumpling Wrappers

This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.

Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on […]

By Stef -- 3 comments

February 22nd, 2007

Rempah

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. […]

By Stef -- 0 comments

February 19th, 2007

Stovetop Roasting for Maximum Flavor

Here’s one of the secrets (not so secret anymore, obviously) for making the fragrant, full-flavored broth used in Vietnamese Pho. Andrea Nguyen teaches this technique in her book Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Slightly different from another technique I learned from a Vietnamese friend (and also used by other Vietnamese […]

By Stef -- 0 comments