Asian Food Series: Noodles Review

Video review of more than 10 different types of Asian noodles from the famous Wanton noodle, Taiwanese beef noodle, curry noodle, prawn noodle, sizzling hot plate noodle, char kuey teow, fish head noodle, Hong Kong style rice noodle roll, Taiwanese Pork chop noodle, Assam laksa, fish ball noodles and many more.

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Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.

Wanton noodles sometimes called wonton mee ("wanton" is a Cantonese word for dumpling while noodles in Hokkien is "mee" or in Cantonese, "min") is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.

A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle is rolled more tightly and resembles the small intestine of a pig.

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour Assam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.

Hae mee (also called prawn mee) is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means
"prawn noodles" in Hokkien. Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices, and bean sprouts topped with fried shallots and spring onion.The stock is made using dried shrimps,
plucked heads of prawns, white pepper, garlic and other spices. Traditionally, lard is added to the soup, but this is now less common due to health concerns. The dish is also usually served with freshly cut red chili slices in light soy sauce and lime.

Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war.

Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
It is made from flat rice noodles of approximately 1 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard.

Видео Asian Food Series: Noodles Review канала Din&Mal