Another popular noodle - Dry rice noodle!!!

Beside the original dry noodle, we also need to consider about another famous dry noodle which is dry rice noodle. Many people may not like to eat dry noodle, so there is another choice for them, the dry rice noodle with beef as picture above.

Different to the dry noodle, dry rice noodle use the rice noodle which has different taste with the orginal noodle like mi-goreng. Dry rice noodle is harder to cook so there is no good instant product of it. The rice noodle is well known in many different food, the most popular is Pho of Vietnamese. So do you wonder how it will taste when it is cooked like the dry noodle?The answer is so obvious, like the rice noodle with soup, the dry rice noodle can become the favorite food for many people who love to eat noodle.

For being the first time your children try their first noodle, dry rice noodle can be a better choice than dry noodle since the rice noodle is sweeter and easier to eat than the noolde. So the food can be the best choice for many children. just becareful that once your children try the food, they may want to eat it every day.

What do we need for makingthe best spaghetti?

I love to eat noodle so spaghetti is one of my favorite. The problem we noodle lovers have is how and what you need to make the best taste for your spaghtti.

The answer is simple.To make delicious spaghetti we need to know how to make successful pasta first that is cooked to perfection and packed with flavour.
First, we need to ring a large saucepan of salted water to the boil. Salt increases the boiling point of the water and enhances the flavour of the pasta.

Second, we can add the pasta and stir occasionally to stop the pasta from sticking to the bottom of the pan. I reckon you to not add oil to the water otherwise it will stop the sauce from clinging to the cooked pasta.

Last, we can cook the pasta following packet directions or until al dente, which is Italian for "to the tooth". To test this, remove a piece of pasta from the pan and take a bite. It should be cooked but still slightly firm in the centre. Drain, but don't rinse the pasta as this will wash away the starch that is needed to absorb the flavours of the sauce.

Rice noodle and some tips for making it better!!!

Rice noodle is known well in Asia with many different kind. One of the best is Pho of Vietnamese. So before we can make those delicious food, what do we need to do to make a good rice noodle first?
Here are some advise for rice noodle lovers that trying to make noodle themselves in the kitchen and have a bad memory.
First, use simmering water that thrown in the dry noodles, then turned the heat up to a boil. The time to cook depends on the rice noodles. If the noodles are thin (like tiny rice stick), just soak in very hot water for less than 5 minutes, but do not actually cook over the heat. If the noodles are wide or thick, use the simmering water, put the dry noodles in the pot, and then cook on high for 8-10 minutes. Test a noodle (by eating it), then remove from heat and drain. If you are worried about noodles sticking, stir in a tablespoon of peanut oil.
After that you can cook your noodle into may different kind of food you love. The picutre above is the result sample you can get. Hope this will be helpful. Enjoy the food everyone.

One popular kind of noodle - Dry noodle

One famous kind of noodle around the world is dry noodle. they are well known anywhere around the world, not only in Asia. One good example in Australia is Mi-goreng, a popular Indonesian dry instant noodle that every family in Australia love to eat.

Here are some experiment we have for making mi goreng at home.

Most people like to under cook their Indo noodle. I was sceptically when we read the recommended three minute cooking time but the noodles looked worryingly soft and overcooked by the 2:00 minute mark, but I were surprised by what we found when I finished the noodles out once the timer hit 3:00. The noodles retained its “spring” and was still perfect.

In terms of flavor, the Indo noodle was the clear winner in our taste test. It has everything you want in a bowl of dry nee, some heat, a hint of sweetness from the dark soy sauce, and fragrance from the onion oil.