Fermented black beans (tausi) 

Definition:

These are not the black beans you'll find in Mexican cooking. Fermented black beans (also called salted or dried black beans) are made from soybeans that have been dried and fermented with salt; other spices such as chilies and/or wine and possibly ginger may be added. Because of their strong flavor, fermented black beans are frequently paired with other strong seasonings, such as garlic and chilies. They make a frequent appearance in Cantonese cooking; you’ll find them in dishes such as Shrimp With Lobster Sauce. Fermented black beans are normally rinsed before being used in cooking; otherwise, they will impart too much of a salty flavor to the dish. Often you’ll find recipes calling for the beans to be mashed with garlic.

Fermented black beans are sold in plastic bags in Asian markets. At home, remove the beans from the package and store in a sealed container in a cool, dark place. The beans will last for several months. You can also find fermented black beans sold in jars - these can be used instead if necessary but they don't have as much flavor.

If you don’t live near an Asian market, premade black bean sauce is often available in the international or ethnic section of many supermarkets. You can also purchase both fermented black beans and premade black bean sauce at several online stores specializing in Asian ingredients.


Info : http://chinesefood.about.com

Salted duck egg

A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.

Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.

Salted eggs sold in the Philippines undergo a similar curing process, with some variation in ingredients used. They are dyed red to distinguish them from fresh duck eggs.

Production

Pateros method

A popular method for processing salted eggs in the Philippines is the Pateros method. The salted egg is prepared "Pateros style" by mixing clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 until the texture of the admixture becomes smooth and forms a thick texture similar to cake batter. The fresh eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined 10x12x18 inch wooden boxes (often residual boxes of dried fish packing). The whole batch is then lightly wrapped in newspapers to slow down the dehydration process.

The eggs are then stored indoors at room temperature over the next 12 to 14 days to cure. This way the salt equilibrates in the batch by osmosis. Curing can last up to 18 days, but that results in very long-lasting red eggs that can have a 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly.

After the two-week curing period, the eggs are hand-cleaned with water and a brush and prepared to be boiled in low heat for 30 minutes. Time is measured from the first moment the water boils and the immersion of the eggs. The 50-egg batch is then wrapped in fish nets for ease of removal from the cookware. The cookware must be large enough to accommodate the batch with a two-inch covering of water.

Chicken eggs may be processed the same way, although up to 10% of the batch can break during the process.

Cholesterol content

According to the Health Promotion Board of Singapore, one salted duck egg yolk weighing about 100 g contains 425 mg of cholesterol.[1] The recommended cholesterol intake for a healthy diet should be less than 300 mg a day.[citation needed] A single salted egg yolk exceeds the recommended cholesterol intake, and if eaten regularly, there might be a greater risk of elevating blood cholesterol level. However, there has been recent controversy among health experts, some of whom have changed their position to de-emphasize the importance of dietary cholesterol on blood cholesterol levels, in light of the large degree of self-regulation of dietary and blood cholesterol played by the liver, and the notion that blood cholesterol is a good but imperfect indicator rather than a causative factor of cardiovascular issues.


Info : Wikipedia

Mooncake

Mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅; pinyin: yuè bĭng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (Zhongqiu). The festival is for lunar worship and moon watching, when mooncakes are regarded as an indispensable delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4–5 cm thick. This is the Cantonese mooncake, eaten in southern China (Guangdong, Hong Kong). A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin (2–3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by Chinese tea. Today, it is customary for businessmen and families to present them to their clients or relatives as presents,[1] helping to fuel a demand for high-end mooncake styles. The caloric content of a mooncake is approximately 1,000 calories (for a cake measuring 10 centimetres (3.9 in), but energy content varies with filling and size.

General description

Most mooncakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center to symbolize the full moon. Very rarely, mooncakes are also served steamed or fried.


Traditional mooncakes have an imprint on top consisting of the Chinese characters for "longevity" or "harmony", as well as the name of the bakery and the filling inside. Imprints of the moon, the Lady Chang'e on the moon, flowers, vines, or a rabbit (symbol of the moon) may surround the characters for additional decoration.

Mooncakes are considered a delicacy as production is labor-intensive and few people make them at home. Hence, most prefer to buy them from commercial outlets, which may range from smaller individual bakery shops to high-end restaurants. The price of mooncakes usually ranges from US$10 to US$50 for a box of four, although cheaper and more expensive mooncakes can also be found.

History

Mid-Autumn Festival

The festival is intricately linked to the legends of Chang E, the mythical Moon Goddess of Immortality. According to "Li-Ji", an ancient Chinese book recording customs and ceremonies, the Chinese Emperor should offer sacrifices to the sun in spring and the moon in autumn. The 15th day of the 8th lunar month is the day called "Mid-Autumn". The night on the 15th of the 8th lunar month is also called "Night of the Moon". Under the Song Dynasty (420), the day was officially declared the Mid-Autumn Festival.

Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as 'Mooncake Festival'.
[edit]
Ming revolution

There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes.

Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to have been conceived by Zhu Yuanzhang (朱元璋) and his advisor Liu Bowen (劉伯溫), who circulated a rumor that a deadly plague was spreading, and the only way to prevent it was to eat special mooncakes. This prompted the quick distribution of mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.[3]

Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. To read the encrypted message, each of the four mooncakes packaged together must be cut into four parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.

Traditional styles

Fillings

Many types of fillings can be found in traditional mooncakes according to the region's culture:
Lotus seed paste (蓮蓉, lían róng): Considered by some[who?] to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.
Sweet bean paste (豆沙, dòu shā): A number of pastes are common fillings found in Chinese desserts. Although red bean paste, made from azuki beans, is the most common worldwide, there are regional and original preferences for bean paste made from mung beans, as well as black beans, known throughout history.
Jujube paste (棗泥, zǎo ní): A sweet paste is made from the ripe fruits of the jujube (date) plant. The paste is dark red in color, a little fruity/smoky in flavor, and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler.
Five kernel (五仁, wǔ rén): A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include: walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. In addition, the mixture will usually contain candied winter melon, jinhua ham, or pieces of rock sugar as additional flavoring.


Crusts

Traditional mooncakes vary widely depending on the region where they are is produced. Most regions produce them with many types of fillings, but with only one type of crust. Although vegetarian mooncakes may use vegetable oil, many mooncakes use lard in their recipes for a better taste. Three types of mooncake crust are used in Chinese cuisine:
Chewy: This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly seen type of mooncake in North America and many western countries. Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water (枧水 sodium hydroxide NaOH) or sodium carbonate (碱面 Na2CO3), flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. Chewiness can be increased further by adding maltose syrup to the mixture.
The dough is also baked into fish or piglet shapes (Cantonese: jue zai bang; 豬仔餅; "piglet biscuits") and sold at bakeries as a chewy snack. They often come individually packaged in small plastic baskets, to symbolize fish being caught or piglets being bound for sale.
Flaky: Flaky crusts are most indicative of Suzhou- and Taiwan-style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir-fried in oil. This crust has a texture similar to puff pastry.
Tender: Mooncakes from certain provinces of China[which?] are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. Tender crusts are made mainly of a homogenous mix of sugar, oil, flour, and water. This type of crust is also commonly used in other type of Chinese pastries, such as the egg tart.

Regional variations in China and Taiwan

There are many regional variants of the mooncake. Types of traditional mooncake include:
Beijing-style mooncake: This style has two variations. One, called di qiang, was influenced by the Suzhou-style mooncake. It has a light, foamy dough as opposed to a flaky one. The other variation, called "fan mao, has a flaky, white dough. The two most popular fillings are the mountain hawthorn and wisteria blossom flavors. The Beijing-style mooncake is often meticulously decorated.
Cantonese-style mooncake: Originating from Guangdong province, the Cantonese style mooncake has multiple variations. The ingredients used for the fillings are various: lotus seed paste, melon seed paste, nuts, ham, chicken, duck, roast pork, mushrooms, egg yolks, etc. More elaborate versions contain four egg yolks, representing the four phases of the moon. Recent contemporary forms (albeit nontraditional) sold in Hong Kong are even made from chocolate, ice-cream or jelly.[5]
Chaoshan (Teochew)-style mooncake: This is another flaky crust variety, but is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is emphasised.
Ningbo-style mooncake: This style is also inspired by the Suzhou-style. It is prevalent in Zhejiang province, and has a compact covering. The fillings are either seaweed or ham; it is also known for its spicy and salty flavor.
Suzhou-style mooncake:: This style began more than a thousand years ago, and is known for its layers of flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. Suzhou-style mooncakes feature both sweet and savory types, the latter served hot and usually filled with pork mince. Filling made from roasted black sesame (椒鹽, jiāoyán) are common in flaky Suzhou-style mooncakes.
Yunnan-style mooncake: Also known as t'o to the residents, its distinctive feature is the combination of various flours for the dough, and includes rice flour, wheat flour, and buckwheat flour. Most of the variations are sweet.
Taiwanese-style mooncake: The most traditional mooncake found within Taiwan is filled with sweetened red bean paste, sometimes with mochi in the center. The most common traditional mooncakes coming from Taiwan are filled mung bean(lu dou) or taro paste, generally with a salted duck egg yolk in the mung bean mooncakes, and either salted duck egg or a savory treat in the taro mooncakes.[6] Modern, more trendy Taiwanese moon cakes are wide in variety that include low fat, lard free and ice cream versions. Popular modern flavors include green tea, chocolate, and tiramisu.


Contemporary styles

Over time, both the crusts and the composition of the fillings of mooncakes have diversified, in particular due to a commercial need to drive up sales in the face of intense competition between producers and from other food types. Part of these trends are also to cater to changing taste preferences, and because people are more health-conscious. Most of these contemporary styles were therefore especially prominent amongst the cosmopolitan and younger Chinese and amongst the overseas Chinese community, although traditional mooncakes are often sold alongside contemporary ones to cater to individual preferences.

Some of the earliest forms of diversification were by changing the fillings with ingredients considered unusual then. Taro paste (芋泥, yù ní), pineapple and durian were amongst the first to be introduced, especially amongst the overseas Chinese communities in Southeast Asia. The crust itself also evolved, particularly with the introduction of "snow skin mooncake". Miniature mooncakes also appeared, in part to allow for easier individual consumption without the need to cut the large cakes.

To adapt to today's health-conscious lifestyle, fat-free mooncakes also appeared. Some are made of yogurt, jelly, and fat-free ice-cream. Even high-fibre low-sugar mooncakes have made their appearance. Customers pick and choose the size and filling of mooncakes that suits their taste and diet. For added hygiene, each cake is often wrapped in airtight plastic, accompanied by a tiny food preserver packet.

Contemporary-style mooncakes, while increasingly popular, have their detractors. Pricey ingredients have pushed up prices, causing worry of a "mooncake bubble" forming in China.[7] Food critics sometimes point out that "chocolate mooncakes" are in reality just chocolate shaped into mooncakes, and not mooncakes made of chocolate, while others complain that food chains appear intent on coming up with exotic flavours to take advantage of the market, without much thought for how well the tastes fuse together.


Fillings

Fillings in contemporary style mooncakes has diversified to include just about anything which can be made into a paste. Mooncakes containing taro paste and pineapple, which were considered novelty items at their time of invention have in recent years become commonplace items. In addition, filling with ingredients such as coffee, chocolate, nuts (walnuts, mixed nuts, etc.), fruits (prunes, pineapples, melons, lychees, etc.), vegetables (sweet potatoes, etc.), and even ham have been added to give a modern twist to the traditional recipes. It is also increasingly popular to change the base of the paste to a custard-style.

Some other examples include
cream cheese
chicken floss
tiramisu
chicken floss
tiramisu
green tea
pandan
durian
ice cream (variety of flavors)
chicken floss
tiramisu
green tea
pandan
durian
ice cream (variety of flavors)
chocolate
coffee
peanut
Mango pomelo sago

Some bakeries and restaurants have attempted to go up-market, often with excellent results. Gold-plated mooncakes were popular when they first appeared, and it is now possible to even find entire mooncakes made of pure gold. Traditional Chinese delicacies such as ginseng and bird's nest were soon followed by abalone and shark fin. Foreign food companies have also tried to cash in. Häagen-Dazs were one of the first to create an ice-cream mooncake, with a choice of either the "traditional," snow-skin, or Belgian white, milk, and dark chocolate crusts. Other ice-cream and restaurant chains soon followed up with their own versions. Other western ingredients, including champagne ganache, malt whisky, volcanic-salt caramel and even Black truffles, caviar and foie gras have made it into mooncakes.


Crusts

Snowy mooncakes first appeared on the market in the early 1980s. These non-baked, chilled mooncakes usually come with two types of crusts:
Glutinous rice: A crust with texture similar to that of a mochi. This is a snow skin mooncake. These moon cakes are known colloquially as "snowskin mooncakes", "ice-skin mooncakes" or "snowy mooncakes" (冰皮 or 冰皮月餅).[9]
Jelly: A crust made of gelling mixtures such as agar, gelatin, or konjac and flavored with a wide variety of fruit flavorings.

Design

In 2008, Hong Kong lifestyle retail store G.O.D. collaborated with Kee Wah Bakery to design mooncakes for the Chinese Mid-Autumn Festival. They came up with presenting the traditional treats in the shape of bottoms in eight different designs, but still filled with traditional white lotus seed paste and salted yolks


Use in other countries

IndonesiaIn Indonesia, there are hundreds of types of moon cakes, from the traditional to the modern mooncakes. The very traditional mooncake has been there ever since the Chinese and Japanese entered Indonesia, they are circular like a moon, white and rather thin. Fillings may include pork, chocolate, cheese, milk, durian, jackfruit and many other exotic fruits, however before 1998 it was only sold in small markets or villages. Now the traditional moon cake is easy to find in supermarkets and mini marts, rather than the modern mooncakes. The "modern" mooncakes finally entered Indonesia after 1998.

Japan

Mooncakes in Japan are known as geppei (月餅?), a direct translation of the Chinese name. They are associated with Chinese culture and are sold all year round, mainly in Japan's Chinatowns. Azuki (red bean) paste is the most popular filling for these mooncakes, but other sorts of beans as well as chestnut are also used. Unlike some types of Chinese mooncakes, mooncakes in Japan almost never contain an egg yolk in the center.

Vietnam

In Vietnam, mooncakes are known as bánh trung thu (literally "Mid-Autumn cake"). Vietnamese mooncakes sometimes come in pairs. Each pair consists of a baked and a snowskin. The fillings may contain a variety such as savory roasted chicken, pork, shark fin or sweet mung beans, coconut or durian. However, the traditional ones are made of lotus seeds, sugar coated winter melon, Chinese sausage, peanut and sesame seeds.

Philippines

In the Philippines, while traditional moon cakes are available from local sources, Chinese-Filipinos have also created a variant called hopia (literally: "good cake"), and has a number of available fillings including hopiang munggo ("mung-bean hopia"), hopiang baboy ("pork hopia"), hopiang Hapon ("Japanese hopia", not related to moon cakes in Japan despite the name), and hopiang ube ("purple-yam paste hopia").

Thailand

In Thailand, mooncakes (in Thai ขนมไหว้พระจันทร์) are sold in Thai-Chinese bakeries during festival season. In Bangkok, traditional and modern moon cakes are not limited to Chinatown-Yaowarat, but also are found in stalls of large supermarkets. Durian-filled mooncakes are ones of the most popular sold, especially with one or two salted egg yolks.




Info : Wikipedia

Oncom

Oncom (pron.: /ɒnˈtʃɒm/) is one of the traditional staple foods of West Javan (Sundanese) cuisine. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.[1]

Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut presscake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced.

Since oncom production uses by-products to make food, it increases the economic efficiency of food production.

Red oncom reduces the cholesterol levels of rats,[2] suggesting effects in humans.

Black oncom is made by using Rhizopus oligosporus while red oncom is made by using Neurospora intermedia var. oncomensis.[3] It is the only human food produced from Neurospora.

Toxicity

In the production of oncom, sanitation and hygiene are important to avoid contaminating the culture with bacteria or other fungi like Aspergillus flavus (which produces aflatoxin). Neurospora intermedia var. oncomensis and Rhizopus oligosporus reduce the aflatoxin produced by Aspergillus flavus.[4] However, aflatoxin-producing molds (Aspergillus spp.) are often naturally present on peanut presscake. Furthermore coconut presscake can harbor the very dangerous Pseudomonas cocovenenans, which produces two highly toxic compounds - bongkrek acid and toxoflavin. Shurtleff and Aoyagi address toxicity in their book section on oncom.

While it is known that soybeans are the best substrate for growing R. oligosporus to produce tempeh, oncom has not been as thoroughly studied; the best fermentation substrates for producing oncom are not yet known.



Info : Wikipedia

Kue Keranjang

Kue Keranjang (Basket Cake), also called Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian, China, is a cake that is made from glutinous flour and sugar. It has an elastic and sticky texture. This kind of cake is prepared for Imlek celebrations (Chinese New Year). Kue keranjang was used as an offering to spirits, just before New Year (Jie Sie Siang Ang) until the day of Imlek. As an offering, this cake should not be eaten until Chap Goh Meh (15 days after Imlek).

People believe[citation needed] that the cake was given to satisfy Dewa Tungku, who was supposed to deliver a report to the Heavenly King (玉皇大帝，Yu Huang Da Di). The shape is round, symbolizing unity and peace.

Kue Keranjang is produced in many towns, like Bogor and Yogyakarta in Indonesia.

Origin of the name

Kue keranjang was originally named as Nien Kao or Ni-Kwee or Yearly Cake or Seasonal Cake, because they are only made once a year. In East Java, this cake was named Kue Keranjang because the wrapper is made from a bamboo basket with a little hole in the middle. In West Java, it was named China Cake, as the origin of the cake from China, but some call it China Cake because the producers are Chinese (known as Tionghoa).


Info : Wikipedia

Black rice

Black rice (also known as purple rice or forbidden rice) is a range of rice types, some of which are glutinous rice. Varieties include but are not limited to Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, and several important vitamins[citation needed]. The grain has a similar amount of fiber to brown rice[1][unreliable source?] and like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver[citation needed]; these claims have not been independently verified.

Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present.[2][3] It is suitable for making porridge and it can also be used for making dessert, traditional Chinese black rice cake or bread.

In China, noodles made from black rice have been produced.

Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.[4]

Economic importance

The black and white aromatic rices (Chakhao amubi and Chakhao poireiton and Chakhao angouba) of Manipur have their importance as a glutinous or sticky rice and are used for the community feast as well as ceremonial purposes as delicacy. Chak means rice and ahaoba means delicious, therefore, Chakhao means delicious rice. It is sold in the local markets at about Rs. 125 per kg of rice[when?]. The black aromatic rice of Manipur is served in standard hotels as a top rated variety of rice[citation needed]. Rice flake prepared from black rice is becoming popular[when?]. As the black glutinous aromatic rices of Manipur are poor yielders (about 2,500 kg/ha as paddy), these rices cover only less than 10% of the rain-fed wetland area under local cultivars, although there is a premium in the price of these rices[citation needed].
[edit]
History

It is believed[by whom?] that Chakhao of Manipur came with the people of Manipur, particularly Meiteis when they first settled on this land.[5] The words Amubi and Angouba stand for black and white, respectively, in Manipuri. Hence, Chakhao amubi and Chakhao angouba were named after the black and white color glutinous aromatic rice endosperm of these cultivars.

In ancient China, black rice was considered the finest grain and only served to the Emperor. Therefore, it sometimes is called “forbidden rice,” as it was off limits for the general public[citation needed].

Improvement

No systematic work on the improvement of black glutinous aromatic rice of Manipur has so far been taken up. However, germplasm collection, characterization and evaluation of these aromatic rice cultivars of have been made. The black glutinous aromatic rice of Manipur have been characterized for 34 morphological characters. These aromatic rice cultivars have been evaluated for eleven morpho-agronomic characters along with reaction to major diseases and pests of local importance.[citation needed]

As the domestic demand for the black glutinous aromatic rice of Manipur increases, efforts are to be made for developing high yielding varieties without losing the grain quality characters, cooking quality and aroma. The black glutinous aromatic rice of Manipur are in demand in the domestic market as well as are having possibilities for export.


From Wikipedia, the free encyclopedia

Rice vermicelli

Rice vermicelli are thin noodles made from rice and are a form of rice noodles.[1] They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli.

Etymology and preparation

Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad. One particularly well known, slightly thicker variety, is called Guilin mǐfěn (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.


Notable dishes

China

Cantonese noodles: A large number of Cantonese dishes use this ingredient (called 米粉 maifun in Cantonese). Usually the noodles are simmered in broth with other ingredients such as fish balls, beef balls, and/or fish slices.
In Fujian and Teochew cuisine, rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or even 'dry' (without soup) with added ingredients and condiments.

Hong Kong

Singapore style noodles (星州炒米, Xīng zhōu cháo mǐ) is a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries, inspired by the spicy cuisines of Southeast Asia.

India and Pakistan

Sawaeyaa is a famous dish made from vermicelli cooked in milk sugar and dry nuts. It is eaten on Diwali, Eid, and other happy occasions in parts of India and Bangladesh.
Paayasam is a famous South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk.
Santhakai is a staple South Indian breakfast dish.

Myanmar

Mohinga, in Myanmar, is rice vermicelli served with curry gravy and fish.
Mont Di is rice vermicelli served with clear fish soup or as salad with fish flakes.

Philippines

Pancit

Singapore and Malaysia

Kerabu bee hoon is a Nyonya-style rice vermicelli dish, mixed with herbs and other seasonings.
Hokkien mee, commonly in Singapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits. Hokkien mee throughout Malaysia varies considerably due to regional differences.
Satay bee hoon is rice vermicelli served with spicy peanut satay sauce, common in Singapore.

Taiwan

Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots.
A Hsinchu specialty is to serve rice vermicelli 'dry' 乾 (gan, not in a soup) with mushroom and ground pork.

Vietnam

Bánh hỏi
Bún riêu is rice vermicelli in soup with crab meat.
Bún thịt nướng is a Vietnamese dish consisting of grilled pork (often shredded) and vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Also, it often includes a few chopped egg rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of nước chấm.
Summer roll is rice vermicelli with shrimp and herbs in a rice paper roll.
Bún bò Huế


Info : Wikipedia