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Page 5 of 5: Entries tagged with 'noodles'

Singapore Day Eats: Fried Hokkien Mee

Singapore Day Eats: Fried Hokkien Mee

In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Fried hokkien mee: "A favorite among Singaporeans, fried hokkien mee is served with fresh and delicious slices of squid, prawns, slices of fish cake, vegetables and strips of pork. For the best eating experience, this hokkien mee is served wet and not too dry, and you may want to squeeze the lime juice into your spoon first, remove the lime seeds, and pour it onto your hokkien mee. For added enjoyment, sambal chili and lime juice must be mixed together with the noodles." Photograph from Intensify on... More

Handpulling Noodles to Teach Physics

If you like both noodles and science, you should get a kick out of this video from the physicist Philip Morrison's 1987 PBS show The Ring of Truth: Atoms, in which chef Mark Pi makes noodles to demonstrate the principle of halving: After handpulling and folding the noodles just twelve times, Pi's created 4,096 strands so thin they're called dragon's beard noodles; Morrison points out that if Pi pulls and folds them another thirty times, the noodles would be so fine as to approach atomic thickness!... More

Sesame Noodle Noodling with PB, no J

Sam Sifton, currently the New York Times culture editor, is the greatest writer about food you've never heard of. Although he is too busy in his present job to write much at all these days, he does find time to occasionally contribute to the New York Times Magazine. Yesterday he wrote a fantastic piece about the history and evolution of cold sesame noodles. He even includes a recipe, with the help and aid of yarn-spinner and Chinese restaurateur Eddie Schoenfeld (aka "Chop Sooey Looey"). It calls for a tablespoon of smooth peanut butter and a quarter cup of chopped roasted peanuts. Alas, no jelly.... More

Noodling Around

Noodling Around

We asked a handful of Asian noodle freaks about their recent favorites. Inside, some serious eaters dish out the tips. With a recipe from New York City's David Chang, a young chef on the rise known for creating his own killer noodle dishes. Dig in—slurping is encouraged! More

Now That's a Knife!

Now <i>That's</i> a Knife!

Foodblogger Cha Xiu Bao has great photo set of the noodle-making process at a Hong Kong noodle shop. Complete with a knife that would make Crocodile Dundee proud. The cleaver held by master Shiu weighs in at 2 catties and 12 taels (1.6kg in plain English). Each day, he hand-cuts each one of the hair-thin gold noodles with this massive blade of his. The broth for the noodles is made of chicken and Yunnan ham, and is double-boiled for over 12 hours. Believe it or not, the noodles sell sinfully cheap at just HK$28 [US$3.60] a bowl. 1.6 kilograms in plain "American" is roughly 3.5 pounds! The Biggest Cleaver vs. the Thinnest Noodles: a Flickr Photo Set... More