Eating “Rat’s Shit”? You AreTotally Gross! –Vegetarian Fried “Beethyemak” Rice Noodles

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INTRODUCTION

Beethyemak (“米大目”) is the name stated in the package of rice noodles that I bought from the supermarket. It is also called “Loh Su Fun” (“老鼠粉”) in Cantonese literally translated as  “Rats flour” …In my Chawan dialects group, it was called “ngiao chu sia” (”老鼠屎“) literally translated as “Rat’s shit”. My mother in law who is a Teochew, called it “ngiao chi ni” (“老鼠奶“) literally translated as “Rat’s milk”..

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If you ask me what is the English translation? I will just translated it into a type of rice noodles taken in different form of the shape of disgusting “worms”. Apparently, it was shaped liked a “rat” .. Does it? I don’t know! I looked for some write up for this noodle dish and I managed to get a Chinese description in http://www.baike.com , the Chinese equivalent of Wikipedia. What is written is:

“米苔目是闽南语,又叫米筛目,漳州龙海特色小吃,是用米和番薯粉做成的。制作米苔目的工序颇为复杂:先要将米浸泡磨成米浆,然后放进布袋加压脱水成“饭脆”,将“饭脆”加入番薯粉,揉搓成饭团,再把饭团做成细条状,放到锅里煮熟捞起后用冷水冲洗,使之滑嫩。米苔目加入糖水、刨冰,可以做成冰凉可口的甜品,咸吃则可以用乌醋拌食或放入柴鱼熬煮成汤,再加入爆香的作料;像河粉一般热炒的米苔目很有嚼劲。 米苔目现在是闽南地区以及台湾著名的美食。” (Source: http://baike.baidu.com/view/68002.htm)

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I have used Google Translation to translate and this is what I got:

“Mitai Mu is the Taiwanese language, called m mesh , Zhangzhou Longhai snacks, with rice and sweet potato flour made. Making process is quite complex Mitai Mu: Soak the rice milled rice milk first and then put into a pressure dewatering bag “rice crispy”, the “rice crispy” adding sweet potato powder , rub into balls , then made ​​into balls thin strips, into the pot boiled picked up after the rinse with cold water to make it smooth and delicate. Mi Taimu added sugar , ice, can be made ​​into delicious cold desserts , salty food, you can use the black vinegar mixed with food or put dried fish boiled into soup, then add the spices until fragrant; like rice noodles stir-fried rice general moss mesh very chewy. Mitai Mu is now southern region as well as Taiwan ‘s famous cuisine.”

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Well, if readers can understand, it is best. However, if you can’t, I think that is unfair to you and I will try my best to translate for you.

“ Beethyemak is the name in Mingnan (Fujian or Hokkien) and the “thye” can also be translated or treated as “sift” in Hokkien. It is a famous snack in Longhai County, Zhangzhou (People’s Republic of China) and it is made of rice and sweet potatoes flour. The manufacturing process is rather complicated. Firstly, the rice grain have to be soaked and ground into rice batter, These are then put in a bag made from cloth. A heavy object is then placed on top of the rice batter to exert pressure and squeeze out the water making it to become a drier batter. Sweet potatoes flour are then added and mixed well. It is then made into long stripes by pouring the batter into the hot water. When cooked , the noodles are immediately dip in cold water such that the texture will be smooth and springy. To serve as a dessert, syrups and crushed ices were added to beethyemak . For savoury dishes, beethyemak can be stir mixed with black vinegar。 It can also be cooked with Bonito broth, and garnished with aromatic deep fried garlics or shallots. It can also be stir fried like Horfun (Kway Tiao) and both noodles have almost similar textures. Beethyemak is now a famous cuisine in the Mingnan (Fujian) area and Taiwan.”

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I have been eating this noodle dish since I was young. Because of the name “Rat’s shit”, psychologically, I do not really like it. In addition, when I was young in Kuching, Sarawak, the Beethyemak is mostly made from pure rice flour. The texture is rather coarse and tasteless. It is not until when I came to Singapore that I started to like Beethyemak. The Beethyemak in Singapore is more springy and if properly cooked, it taste better than rice vermicelli or Kway Tiao (another flat type of rice noodles). 

This noodle is not easy to prepare as compare to rice vermicelli or Kway Tiao. You can either cook it in soupy version or stir fry it.

For stir frying, if you want to maintain the shape, the oil for frying will have to be quite a lot. Otherwise it will stick to your frying pan making it hard to fry. The purpose of this post is to illustrate how to stir fry this noodle dish, the ingredients can be anything from prawns to meat to the vegetables of your choice.

Again, as I am still on my vegetarian diet, this dish will be a vegetarian version. But remember, you can always add meats, prawns, fish cakes etc. of your choice. In addition, you can always used the same method to fry rice vermicelli and Kway Tiao or Horfun.

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WHAT IS REQUIRED

There will be no quantity stated here and you have full flexibility to change the ingredients. This illustration is the vegetarian version and please add in any other ingredients that you like.

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  • Some cabbage cut in slices

  • Some black fungus – soaked and cut into small slices

  • Some tofu puff – cut into small square cubes

  • 1 package of Beethyemak rice noodles (about 500 grams – servings of 4-5 adults)

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  • Some eggs, lightly beaten

  • Some celery – cut into small cubes

  • Some mock meat – cut into strips

  • Some dried mushrooms – soaked and cut into strips

  • Some shredded gingers and/or shallots and/or garlics

  • Condiments of your choices – light soya sauce, dark soya sauce, flavour enhancer like mushroom concentrate, white pepper, salt)


STEPS OF PREPARATION

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  • Put one to two tablespoons of cooking oil in the frying pan. Add in shredded gingers and mushrooms (non vegetarian version can put in shredded shallots and garlics) and stir fried under high heat until the fragrance starts to spread.

  • Add in cabbage, stir fry for one minute and follow by celery, mock meat, tofu puffs, black fungus, stir fry until well mixed. Add in half a cup of water (estimate) and let it cooked for one – two minutes.

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The above garnishes of spring onion for picture taking purposes, Religion vegetarian cannot have spring onion in the dish.

Note

  • The purpose of adding the water is to soften and cook the vegetables. Remember, unlike stir frying rice vermicelli, the water has to be minimal as the noodles are rather wet and will not be able to absorb any more water.

  • If your are frying with meat, meat will be the first item to be stir fried followed by hard vegetables (carrots, cabbage, celery etc.), leafy vegetables and tomatoes in this order.

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  • Add in the noodles and stir fry until well mixed. Add in dark soya sauce, light soya sauce, pepper, salt and flavour enhancer. Stir fry until well mixed. Add in beaten eggs and fry until all the noodles were coated with the eggs.

Note:

  • In this illustration, I have purposely used this method of adding the eggs to the noodles. The purpose is to let the eggs coating the noodles. If you do not like the moist soft egg coated noodles, you can prepare the omelette and cut it into strips. You can refer to Vegetarian Tom Yam Bee Hoon for making of omelette strips. The difference is this way of frying noodles will result in moister noodles.

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  • Add in tomatoes and and stir fry for another minutes before scoop out to the plate for serving. Best serve hot with your preferences of garnishes such as coriander leaves, freshly cut chilli or Chinese celery leaves.


CONCLUSION

This noodle dish looks easy to prepare but in fact, it need some practise. The challenges is to ensure the noodles are well coated with eggs and not stick to each other or soggy. To get this texture, the following points have to be taken into considerations:

  • The heat has to be high heat throughout the stir frying. Therefore action have to be fast. If you can’t handle, this, you have to use at least medium heat. High heat is required to ensure that all the fragrances of gingers/shallots/garlics mix well with the noodles and any moisture or water contents dries up quickly. With this, there is less chance for the noodles to get soggy.

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  • There is always a trade off between the look of your final cooked noodles and the amount of cooking oil used. You have to chose whether you want to have a healthier dish (using less oil) but an uglier dish (may be a bit out of shape as some of the noodles may stick to your frying pan). If you want to have an impressive non stick noodles, you will have to use quite a lot of oil to achieve that effect.

  • Unlike fried rice vermicelli and Kway Tiao, the water used for simmering the vegetables or side ingredients cannot be too much, otherwise, your noodles will be soggy and stick to the frying pan. If you have accidentally added too much water, you would rather let the water dry up first (meaning cook a bit longer) rather than having some soggy noodles.

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  • If you do not like moist egg coated noodles, you can use egg omelette strips.

  • All side ingredients in this illustrations are optional and substitutable. Please use what you like to fry the noodles. I have raid my fridge to come out with this and is a vegetarian version. Otherwise, I would have added pork belly meat, prawns and even some dry shrimps. So, use whatever that your family likes to cook the noodle dish.

  • Though all ingredients appeared to be optional, however, the selections will usually based on the colour of the side ingredients and a good combination of colour will make the dish looks appetizing. I usually used tomatoes or carrots for orange, chillies for red colour, choy shym or leafy vegetable for green, dried mushrooms or black fungus for black,  and corns or eggs for yellow colour. This minute detail of colour combination will make this simple dish becoming a presentable dish.

  • Remember that this method of cooking is equally applicable to fried yellow noodles, rice vermicelli, Kway Tiao, Pad Thai and etc..

Hope you like the post today and have a nice day ahead. Cheers.

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Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

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Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of the starch and onion. I put everything in the wok, boil until the meat is soft and add the starches. Of course, it was not as fragrant as what my father have prepared but it saves some times.. Kids start to like this starchy soup. Personally, I prefer the yam or taro version but shelve the idea as kids still dislike the taro.

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INTRODUCTION

I seldom have soup recipe in this blog except salted vegetable duck soup, a well known traditional Chinese soup for Malaysian and Singaporean Chinese.  Of course I have many other soup preparation illustrations such as bitter gourd and pineapple pork rib soup, double mushroom chicken soup, sweet corn pork rib soup and many more at Guaishushu’s Facebook Page under the index start with “S”.

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Today, I will share this special soup which is a comfort food with nostalgic and sentimental feelings for me.  I am still in doubt its origins and totally unsure if other families are cooking this soup, not at least my circles of friends. It is hope that via this post, some readers will be able to tell me the origin of this soup!

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This is a “strange” soup cooked by my late father. Not even my late mother cook this soup as she said it is a bit laborious to cook this soup.

In fact, the ingredients and cooking method have influences of both oriental and western method of cooking. Talking about this soup, I am sure my brothers and sister in laws can recall about the soup. It can either be cooked with taro or  potatoes. What we usually cooked is with yam or taro and I knew my sister in laws still cook the taro version of this soup as at today.

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The potato version of soup what is always in my mind. When I told my mother in law that I wanted to cook this soup, she looked at me unbelievably and she thought that I am cooking ABC soup, a soup that were cooked using carrot, potatoes and onions. I told her no, it is a pure potatoes soup!

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WHAT IS REQUIRED

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  • 250 g of potatoes cut into big chunks

  • 250 g of onion cut into a quarter

  • 250 g of pork ribs

  • 6 cups of water

Thickening starch

  • 50 g of sweet potatoes flour

  • 400 g of water

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STEPS OF PREPARATION

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  • In a big soup pot that can accommodate at least 10 cups of water, put some water adequate to cover the pork ribs.

  • Blanch the pork ribs until the outer layers is slight cooked. Throw away the water.

  • Wash the pork ribs under running water to get rid of any blood clots and add in the cut potatoes. Add in 6 cups of water and bring to boil under high heat. Once boiled, turn to medium heat and continue boiling until the potatoes and meats are soft. This will take 15-20 minutes. You can just let it boil until your next step is ready. Change to low heat if necessary.

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  • In another sauce pan, add in 1 tablespoon of oil, add in the cut onions and fried until the fragrance of onion start to spread.

  • Put in the sweet potatoes starch and cook under low heat, Stir fry until the flour turned into a lump and become colourless. Note that the main reason of cooking this way is to give the flour some flavour of onions. If you add directly to the soup, you will find the flour in the soup is flavourless. Well that is how my late father cooked and I do agree to it.

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  • Transfer your cooked starch to the soup and continue boiling until the meat and potatoes of your desired textures.

  • Add seasonings of your choice (flavour enhancer such as mushroom concentrate, pepper, salt, light soya sauce etc.).

  • Bring to boil and once boiled, off the heat and garnish with herbs of your choice. Preferably served hot with rice.

WHY THIS SOUP IS UNIQUE?

The soup has the oriental elements because it is cooked with normal cooking oils used by Chinese home cooking (instead of butter or olive oils) and pork ribs and flavour using the Chinese condiments. In addition, the thickening is using Chinese cooking ingredients sweet potatoes starch. It is definitely more watery and less creamy than Western soup! The final soup still maintain the shape of the potatoes, pork ribs and even onions. It complements the dryness of the white rice.

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On the other hand, it is unusual for Chinese to use potatoes to cook soup. Besides ABC soup, most Chinese households do not use potatoes to cook soup. Besides this unusual ingredient, Chinese soups usually do not use thickening agents in soup with the exception of some special soups such as shark fin soups and sweet and sour soups. The soups, in traditional sense should be watery and clear (or whitish colour due to the meat essence in the both). Thickening agents are used in many Chinese dishes including braised dishes, noodle dishes , vegetables dishes, egg dishes, bean curd dishes but not in soup dishes.

For purposes of further illustrating this soup may have Western influences, I have took out portion of the soup and added plain flour (wheat flour as you used for making cakes) and some creams.

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This is what the end product looked like and in fact, my kids do not mind this soup after adding of cream and wheat flour. My boy says that the soup is very creamy like cream of mushroom soup that he used to have in Western restaurant.

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CONCLUSION

Having a post on this particular soup brings me  lots of fond memories and sentimental feelings, making me wanted to know more about my late father. We did not really communicate much due to very traditional Chinese family upbringings whereby we were not encouraged to ask about what the adults are doing. Communication was always unidirectional. However, if he was still available, I would know how to tackle the issue and “fished” out his thoughts!

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It is a soup that none of friends knew. It is neither Western or Oriental style of soup. It is a mixture of both. Where my late father learned the cooking of this soup was really a mystery (in my humble opinion). He hailed from China and could not read or spoke ABC not to mention exposure to Western cuisines. The only remote reason that I could think of was due the influence of British colonization of Sarawak until late 1940’s  and at that time, he was a teen.

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Hopefully by having this post, some of my readers from any  parts of the world can share with me, if you have ever tasted exactly soup cooked in this manner and what do you think is the origin of the soup. It is also hope that my readers will try out this soup and let me know if it suits your taste buds. Thanks and have a nice day.

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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