Singapore Rice Noodles: Noodles+Curry+Wok=Delicious

These noodles did not originate in Singapore. Or, at least, that is what I am told. They are Cantonese in origin, possibly from Hong Kong, and they were first very popular in European Chinese restaurants. They made it to the US sometime in the 1980’s and spread through the Chinese-American restaurants to the point where […]

Two-Sides-Brown: Pan-Fried Noodle Pancake

This recipe is not often found on the typical American Chinese restaurants, and that is a shame, because it is a delicious dish, filled with textural and flavor contrasts. I used to eat it at the Chinese restaurant where I worked, and I loved watching the chefs cook the pancakes; they used a large wok […]

Cold Sesame-Peanut Noodles Beat The Summer Heat

I always tend to lose weight during the months of August and September. That is because those tend to be the hottest months of the year here in Southeastern Ohio. Humidity is usually off the scale, and no breezes blow, while the endless sunlight pours from an azure sky in unremitting waves of heat, crashing […]

Chinese Wheat Noodles 101

Italy and China have been metaphorically duking it out over which country is the birthplace to the ubiquitous noodle. Archaeologists can confidently say that noodles as a foodstuff originated in China; recently a noodle excavated inside an overturned pot near the Yellow River was carbon-dated to approximately 4,000 years ago. That is an old noodle, […]

Making Baby-Safe Curries the Whole Family Will Love

As regular readers have probably already gleaned, Kat has an amazingly open mind (and mouth) when it comes to solid foods. I did try, sort of, to introduce the foods suggested by typical American baby books and pediatricians to Kat: rice cereal, bananas, and other bland fare, but she just really didn’t much care for […]