Yield: 4-6 Prep Time: 10-15 minutes Cook Time: 10-15 minutes Print Lebanese Riz (Rice with Vermicelli) By Noelle June 24, 2018 Lebanese rice is a staple in our house, a special favourite of the kids. It’s easy to make and goes well with many stews (Tabiekh). The toasted vermicelli noodles leave your kitchen smelling like […]
The Instant Pot Lebanese Vermicelli Rice is a quick, no-fuss, modern version of the classic vermicelli rice found on every table in the Levant—this simple rice dish is a combination of three basic pantry ingredients: basmati, vermicelli, and olive oil.
Rice noodles are made from rice. The basic ingredients for rice noodle is rice flour and water. Sometimes, tapioca or corn starch are added to improve the transparency or increase noodles chewy texture.
Delicious, flavorful 3-ingredient Middle-Eastern vermicelli rice cooked perfectly every single time - this dish is perfect for serving alongside stews, curries, and even with yogurt!
A delicious savory side dish!
This Lebanese vermicelli rice is easy, quick, and delicious! If you are looking for a side dish Arabic rice recipe, this is it!
Today I learned how to make fresh rice noodles from one of the cooks at the Slanted Door--it's another recipe we're planning to put in the cookbook. Three ingredients: rice flour, water and tapioca flour, kneaded until it attains a Play-Doh quality, then pressed through a ricer into boiling water. The resulting noodles--silky and tender, perfect in soup--were a total revelation. It's another example of something I didn't realize you could actually make at home, and it's doubly exciting because the recipe is dead simple. We're still fiddling around with the proportions, but once we have a reasonable home-sized batch of dough, I can't wait to share it with you.
Kitchen Vietnamese Cooking and Philips Pasta Maker
Used in so many dishes all over Asia and the Pacific Rim, being able to make Homemade Asian Rice Noodles in the pasta maker is an awesome addition to any cook's repertoire.
Rice with vermicelli is a favourite at the Olive Tree Greek Restaurant in Leeds. Delicious, filling and healthy, this makes the perfect family recipe.
Yield: 4-6 Prep Time: 10-15 minutes Cook Time: 10-15 minutes Print Lebanese Riz (Rice with Vermicelli) By Noelle June 24, 2018 Lebanese rice is a staple in our house, a special favourite of the kids. It’s easy to make and goes well with many stews (Tabiekh). The toasted vermicelli noodles leave your kitchen smelling like […]
Download this Premium Photo about Semiya payasam or shewai or sewai khir or seviyan kheer is a indian sweet made with vermicelli, milk, ghee, sugar or jaggery, raisins and nuts, and discover more than 44 Million Professional Stock Photos on Freepik. #freepik #photo #payasam #kheer #ricepudding
Got a pasta maker? Use our recipe to make the perfect pasta.
One of my favourite dishes is Singapore noodles and this was the first time it was made from scratch. I was really happy with how it turned out, but next time I will make a few little changes. One …
I have a new toy! The Philips Avance Collection Noodle Maker (S$329) now takes pride of place next to my Philips AirFryer on my kitchen countertop. It means a lot, because my countertop space is limited, so only frequently used items can earn a place there. I was initially skeptical about how good the noodles could be, you know, from a machine. We made our first batch of ramen noodles above (250g bread flour, 90ml water, 3g salt), and we were stunned. The noodles turned out fresh-tasting with good texture. And it took less than 10 minutes to make! The Philips Noodle Maker has four shaping discs, so you can make noodles of various thicknesses and shapes - mee kia/angel hair, spaghetti, mee pok/fettucine, ribbed penne. I love the convenient storage drawer which holds all these and the disc cleaners. There are two handy measuring cups; one is for flour, another for water, to help you mix both at the right ratio. I couldn't believe it was just three simple steps - pour in the flour, pour in the water, and the machine will do the rest! You can adjust the kneading time (5-8 minutes) for noodle texture - longer for more bouncy or QQ chew. When it is mixing, it may look dry, but that's actually fine! Don't be tempted to add water; ironically wetter dough is more difficult to extrude. It does make beautiful noodles. These are egg noodles (one egg added to the water portion). You can get creative with colours and flavours. Use carrot juice, beetroot juice, spinach puree, pumpkin, pea shoot flower (bunga telang, used for dying nonya kueh blue) and you'll have a rainbow assortment! I could not wait to try seaweed and dried sole fish (ti po) in the noodles. For the seaweed noodles, I pulverized two large sheets of roasted nori in a blender, and added it to the flour. For the water, I used dashi stock. You can use the powdered form for convenience, maybe 10g per 90ml. You can omit the salt normally required for the noodles. The noodles still turned out pretty mild, so I might increase the seaweed and dashi quotient. I made seaweed peperoncino with lots of garlic, chili padi and squeeze of lemon juice, but found the noodles did better in seaweed soup with vegetables. With extra seaweed! I lurrrve seaweed! Hey, both dishes are vegetarian-friendly too. My older girl Nadine, 8, has started using my DSLR (in addition to my iPhone and iPad cameras). She is quite the photography fiend, filling up my album space with all sorts of random shots! She can hold the camera quite well. Picture is still blurry but I'm already impressed. Not bad for a kid with special needs. Next up, the experiment with dried sole fish (ti po), which is often used to add umami kick to stir-fries and noodle dishes. Grill/Fry these flavoursome gems til golden brown. Resist chomping on them as they emerge crispy. Pound them into powder form and add to the flour. Mix well. I used about 50g fish per 250g flour, and omitted the salt. Oooh, the egg noodles smelt great when they came out. But the ti po flavour is still quite subtle and not overpowering. So they can be paired with almost anything. The noodles cook really quickly. Just a par-boil, and they are ready. I tossed them dry-style with a dressing made from oyster sauce, chili sauce, soy sauce, dark caramel soy or kicap manis, plus a dash sesame oil. Add whatever toppings you like - here I have roast pork, shrimp dumplings and some lettuce. There are so many variations to play with. I would have liked to try karasumi or dried mullet roe ideally but maybe that's still better shaved on top of the noodles. You can also experiment with organic wholemeal flour for healthier noodles, and semolina for pasta. We even tried to make muruku! But the machine is too powerful with its kneading, so the dough was overworked and turned out too brittle when fried. Next time maybe we will use the lowest setting or just hand mix and use the extrusion feature. Here's Nadine. She and Jolie both LOVE noodles, so they are over the moon that we can make our own. "Can we have these noodles forever?" So it's been a pleasant discovery with the Philips Noodle Maker. This is like Play-Doh but infinitely more fun, cos it makes tasty stuff you can actually eat! Anytime we want, we can have noodles. Freshly made, with no preservatives! Definitely healthier than instant noodles too. Cleaning up was easier than thought - just leave the dough to dry out and it comes off much more easily. The machine also comes with a handy booklet of popular recipes - from mee goreng to squid ink pasta - all well photographed. Very awesome. Oh, Lunar New Year is coming...now we can have homemade noodles for steamboat too! And Philips is giving away a set of utensils (see pic, upper right) for one lucky reader who shares this post. Comment below with your shared link, or go to my Instagram or Facebook post to like/share/comment. I will pick a winner end today (Monday, 19 Jan 2015) by random draw. Contest open to residents of Singapore. http://instagram.com/p/yBVgDquusO/?modal=true Many thanks to Philips Singapore for sponsoring the machine.
Pasta Dough Infused With Bacon: Bacon. The best accompaniment to...well, everything. Bacon is so good that we've seen it added to anything imaginable. We've all had it 50 different ways with little disappointment. And why is that?? Because fat and pork and salt taste good. Always.…
This recipe for sweet potato pasta is unbelievably simple, silky, nutritious, brilliantly colored and well worth the effort of making your own noodles.
Making homemade pastas using spinach and sweet potatoes.
How to dehydrate pasta. Follow these 5 steps to properly dehydrate pasta: Step 1. Cook your pasta according to package instructions.
For Christmas, Eric’s mom got me one of the best gifts ever – this pasta attachment for my KitchenAid stand mixer. We’ve made pasta several times since then, and there really is a substantial difference in taste between the pasta we make and the pasta we buy. Although somewhat time-consuming, making fresh pasta yields a … Read More
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings.
Hello again,I am glad the pumpkin recipes were popular as the most viewed on the blog this week. So now I am back with another DIY recipe that you can save to try as a weekend home project. I myself will prepare about 3 jars of fresh pasta this weekend as well as some italian sauces to freeze for the daily week use when busy. I hope you enjoy it! Ingredients (2 1/2 cups) plain flour 1/2 tsp salt 4 eggs Plain flour, extra, to dust Step 1 Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again. Step 2 Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue and repeat. Continue kneading the dough for 6-7 minutes or until smooth and elastic. Kneading is an important part of the pasta-making process as it develops the gluten in the flour, giving the pasta a firm, tender texture.Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 10 minutes to rest. This helps make the pasta more pliable and easier to roll out. Step 3 Attach a pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth. Step 4 Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness. Step 5 Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together. Repeat steps 3-4 with the remaining portions of dough. Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into 14 x 25cm pieces to make lasagne sheets or see step 6 to make fettuccine. Step 6 To cut the pasta into fettuccine by hand, loosely roll up a pasta sheet starting from the shortest end. Trim the ends and discard. Use a sharp knife to cut the pasta crossways at 5mm intervals. Unravel the pasta. To cut pasta into fettuccine using the pasta machine, you will need a fettuccine cutting attachment. Fit the machine with the attachment and feed the pasta sheets, one at a time, through the fettuccine attachment. Cook immediately or store individual portions as loose nests. Tips from: Taste.com
