This is possibly maybe a style of Singapore dish that Sri Lankans eat (and maybe sometimes make) by way of Chinese restaurants and cooks in the south of Sri Lanka.
It's rare that I'm not a little sick of a recipe by the time I'm sharing it, and this is one of those times. This is one of those dishes, and it has everything to do with these noodles.
You may already have discovered how well broccoli’s poufs (how the tops are referred to in professional circles) suck up sauce. They suck up flavoured oil really well too, in this case one that’s been hanging out with garlic and...
"You have to eat these eggs on rice." Everyone at the table nodded.
One night James made steamed eggplant and rice for dinner, and I couldn't get enough of it. He knew what was coming...
If you love congee, you probably like fried dough fritters for dipping too. But the fritters wrapped in rice noodles? My favourite.
Mapo tofu is all about two things: texture and spice. This is a Sichuan dish, which means it’s gloriously spicy....
My friend Jenny was in town and we cooked together at my place where I finally got to see how she made her famous rice noodles: tossed in a Sichuan chili paste, sesame oil, light soy sauce, a dash of hoisin and more Sichuan peppercorn than I would ever have thought to use.
If you're a fan of these sweet pastries, you might cringe if you saw how I prefer to enjoy them. The egg tarts are the only ones I don't dip into Sriracha sauce, and that includes the sweet bean paste buns.
The soft rice is the toothsome part of this dish, the tofu is silk. Both are the foil for the tangy soy dressing.
So easy that there's hardly a recipe to speak of. Don't worry about not having anything to flavour the water, congee can be made with nothing more than salt, and if you don't have a rice cooker with a congee setting, check out this simple stovetop recipe for the rice-water proportions you should use.
We often have this fried rice on Sundays in our house. Sunday mornings can be, harsh, ahem, and this is definitely comfort food.