Pad Thai is one of Thailand’s most famous national dishes and widely popular with both the Thais and foreigners alike. What then makes for an authentic plate of Thai style stir-fried rice noodles?
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Shanghai Style Braised Pork Belly
Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat – sour, sweet and savoury all at once – isn’t at all familiar to my Teochew roots, but sounds easy enough to try out at home. It’s always good to have something different to tempt the tastebuds once in a while!
The Iconic Singapore Fried Kway Teow! (新加坡炒粿条)
When I was doing my research for this recipe, my mind came to a sudden halt. ‘Fried kway teow’ means very thin and flat rice noodles that are stir-fried. If that is the case, why do yellow noodles appear in the dish as well? In fact, for most time, those few plates of fried kway teow that I’ve eaten in Singapore have more yellow noodles than rice noodles.
A Delightful Plate Of Lebanese Mujaddara (Lentils & Rice)
I had half a packet of green lentils that remained after I cooked the lentil soup from Frankfurt a couple of weeks ago. I did not like the idea of them sitting in the cupboard for the rest of the year and then getting forgotten and ignored and purged out of my mind. So I decided to actively search for a recipe that could make good use of the floury characteristic of lentils.