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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Devilled Egg- Simplicity Rules…

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INTRODUCTION

I loved eggs. Be it poached, fried, boiled, braised I liked it. My kids loved eggs, be it poached, fried or boiled, they loved it any forms. My whole family loved eggs, we fight for eggs, fried rice will definitely come with eggs. eggs cooked in any form will be appreciated. If I am not baking, on the average, we will need about 40 eggs for a month. If I am baking. we will need about 20 eggs per week.

We cooked eggs in omelette form, like salted turnip omelette, braised tofu and eggs, minced taukwa omelette, steamed tofu and eggs and etc. We use eggs in almost all the noodles dishes like Singapore fried prawn noodles, Sarawak Laksa and etc. We used eggs to cook our vegetable dishes such as braised luffa with eggs, and etc. We also used them for soup dishes such as shark fin melon soup and etc. Therefore, you can see that we used eggs almost daily in the foods I cooked.  However, I never cooked any egg dishes from Western cuisines besides the normal hard boiled eggs or scrambled eggs.

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While I am searching of some eggs recipe, I came across this term devilled eggs! It caught my attention! What is this cuisine? I goggled and managed to get some definition from Wikipedia.

Devilled eggs (US) or devilled eggs or ‘eggs mimosa’ are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard,but many other variants exist internationally. Devilled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. (Source: http://en.wikipedia.org/wiki/Deviled_egg)

There are many many recipes in the internet and most of which I can’t followed as it utilizes ingredients that I do not have. Therefore, I have decided to prepare my own devilled eggs based on the ingredients that I have.

This is a simple recipe and easily tailored to meet your families taste buds. If you love eggs, you will not be able to reject this simple dish!



WHAT IS REQUIRED

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  • 6 eggs
  • 1 big tomatoes (optional)
  • 1 teaspoon of Italian dried herbs

  • 2 tablespoon of mayonnaise


STEP OF PREPARATION

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  • Hard boiled the eggs and shelled the eggs.

  • Cut off 1/3 top part of the eggs and take out the egg yolks.

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  • Chopped the tomatoes and top part of the egg whites (1/3 portion). Add in the herbs, few drops of olive oil or cooking oil, pinches of salt and mixed well;

  • Scope one table spoon into  your choice of egg holder.

Note, depending on how you want to present your dish, this step is optional if you preferred not to use an egg holder.

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  • Mash the egg yolks with a big spoon and add 2 tablespoons of mayonnaise. Mash until as finely as possible.

  • Add in herbs and mixed well. Spooned the egg yolk into the egg whites portion. Sprinkled with more Italian herbs if desired.

  • Can be served as a party snack

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Notes

You can cut the eggs into half and make 12. However, because my eggs are rather small, therefore I have decided to cut out 1/2 and retained the remaining two third. Otherwise, if you cut into half, you can cut it symmetrically and cut of the bottom to let it “sit” stably in the plate.

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CONCLUSION

It is rather easy to make this dish and have full flexibility of tailoring to meet your family’s taste buds. It is definitely a good choice of party foods due to its simplicity of preparation but elegant presentation!

Hope you like this short post! Have a nice day!

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I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kidsmy little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Link up your recipe of the week

What I cooked today (家常便饭系列)- 11-8-2013

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On 7 August 2013, white rice served with :

1.      Braised Bitter Gourd With Chinese Mustard                                                 苦瓜焖苦瓜

2.     Salted Turnip Omelette                                                                                    菜脯蛋饼

3.     Vegetarian Winter Melon Soup                                                                       素冬瓜汤

First of all, I have to be frank that I will be a vegetarian (by religion) for a period of about 1.5 months and being the only member in the family, I am pretty easy going with my meals. Since my relatives are in my house, they can cook what they like and I usually give them the free hand so that I can concentrate on my other food posts.

However, when I have things to share, I will post here and there summarizing what I have made the last few days. As mentioned before, short recipes will be captured in Guaishushu’s Facebook Page, therefore, I will let you know the dishes published and if you are interested, you can go there for some pictorial illustration. Liking the Page (not the individual posts) will ensure that you will be briefed of all future recipes when Guaishushu issue a pictorial illustration.



Salted Turnip Omelette (菜脯蛋饼)

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This is a very common Chinese household dish especially for the Hokkien and the Teochew dialects. It is basically preserved turnips (either sweet or salty) fried with eggs. When I was young, we used to have this dish with white porridge as its very tasty. Previously, this dish was considered as a commoner’s dish because eggs and preserved turnip or radish are two of the cheapest cooking ingredients. It is tasty and a slice of  egg omelette with a bowl of white rice or porridge can be a meal for the poorer families. However, time have changed, this traditional dish has become so well known that it started to appear in the restaurant menu especially Minan/Hokkien/Taiwan restaurant and Teochew porridge restaurant. Preparation is simple and you may want refer here for detail pictorial illustration.



Braised Bitter Gourd with Chinese Mustard (苦菜焖苦瓜)  

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This is a vegetable dish “invented” by myself many years ago. Initially, it was just bitter gourd and subsequently, as per my wife’s request, Chinese mustard was added. Both Chinese mustard and bitter gourd were very bitter and if you are a bitter taste lover, you will like it definitely. At times, I have added a can of canned button mushrooms and my kids will eat together with us. This is one way of letting them getting used to the taste of bitter gourd and Chinese mustard.

Both these vegetables were beneficial to the body as per Traditional Chinese Medicine, these are “cooling” vegetables that will help to release the “heat” on your body. For those who are not familiar with TCM, body that have too much “heat “ will have lots of symptoms that can range from loss of voice, acnes in your face, sore throat etc. and you have to have food that are “cooling” in nature to balance your Yin and Yang.

My mother in law is very particular about vegetable combination in a meal and she will casually remarked “we have some “heat” prone vegetable today and today we shall have some cooling vegetables.. So under her, her vegetable choices will take into consideration this factor plus “colour” of the vegetable (green vs. white vs. colourful), leafy vs beans….. Most of time, I “failed” her test under her supervision but I am learning from her gradually as this takes time!


Vegetarian Winter Melon Soup (素冬瓜汤)

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Nothing much to say about this dish as it is just another version of winter melon soup without pork ribs. As there is no meat broth, I have use more sweet dates and add in some vegetarian bean curd sheets. My boy did not complain about no meat and my girls, who is soup fanatic, will definitely say nice especially winter melon is one of her favourites.



Banana Cake (香蕉蛋糕)

Beside the savoury dishes, my baking adventures continue. I have made a banana cake using two ripe bananas. Taste is fabulous and texture is superb (soft and moist). Uniqueness about this cake is that it is prepared using a food processor rather than the normal mixer. No creaming of butter, just mixed and blend, a batter will come out that give a delicious butter cake. Cake preparation timing is less than 20 minutes. This is a comfort food that is suitable for those who want a simple way of cake making.

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In between these few days, I have prepared many cakes and savory dishes and among them were:

Oven baked honey tempeh and Sweet and Spicy Tempeh



Vegetable Fritters or Bakwan Sayuran

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Grapefruit Chiffon Cake with Grapefruit Citrus Glaze

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Bubur Cha Cha (Sweet Soup) 

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Hope you like the post today. Cheers

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What I cooked today (家常便饭系列)- 12-7-2013

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On 12 July 2013, white rice served with:

1 Ginger Chicken 姜丝鸡
2 Local Mustard Fried With Anchovies 小鱼炒芥菜
3 Bean Curd Stick Pork Rib Soup 豆支排骨汤
4 Bean Curd Omelette 豆干蛋饼

For dish 1 and dish 4, please click the links above to look at the pictorial illustrations in Guaishushu’s page.

 

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Today, I am cooking the local mustard for the first time and see if whether it is acceptable by my kids or not. Local mustard is a bit bitter and when I was young, I have never like the dish.  I have fried it with anchovies and while I cannot say that they like it, they never want to take another more after finishing the two spoons that I have given to them. For me, that is good enough since they are trying out new food items. My cooking objective is to let them try as many varieties as possible.

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My boy love bean curd sticks. I was shocked to know that he had taken bean curd stick soup for 2 consecutive lunches in school canteen. I promised him that I will cook this soup these few days and advised him to rotate the food that he had in school canteen daily. That is the reason why i cooked this soup today.

Today I have made a fruit dessert. I was communicating with an Indonesia blogger based in Italy and she had this “fruit soup”to break her fast yesterday (Note: She is a Muslim and she need to fast for month according the Islamic principles during the month of Ramadan)! Out of my curiosity, I asked her for the recipe and within 15 minutes, she published the recipe in her blog!

I told her since she acted so quickly, I will also make the dessert and upload a photo to her within half an hour!  This is what I have made.

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This some cut fruits of your choice served with fresh milk and to sweeten it, with condensed milk and some honey. It is usually served cold and I should say, it is extremely delicious and another way of serving dessert. You may want to learn more about this recipe from Ms. Elly Yusna Ibrahim’s blog here.

Lastly, hope you like it and have a nice day.

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