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Ricesticks |
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Chinese Ricesticks
Ricesticks are made from long-grain rice flour. They are milky white, soft, pliable and folded into sheets. They are then cut into wide or narrow strips.
Stir-fry with beansprouts and beef or any vegetable and meat. Also can be added to soup especially wanton soup, fishball and beefball soup.
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| Chinese
Cannelloni |
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Chinese
Cannelloni
Ricesticks are made from long-grain rice flour. They are milky white, soft, pliable and folded into sheets. They are then cut into wide or narrow strips.
Steam on high heat for 10-15 minutes and serve hot with soy sauce/oyster sauce/chilli sauce/sweet sauce.
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| Tofu (Fresh Beancurd)
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Tofu
(Fresh Beancurd)
Beancurd tastes bland on its own, but it really absorbs the flavours of other foods and sauces. It is eaten hot or cold, alone or in a combination.
Cut into small pieces and use in stir-fries or soups or stuff with minced pork and prawn filling and braise.
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| Fried
Beancurd |
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Fried Beancurd
Also known as beancurd puffs.
They are cubes of soft beancurd deep-fried until surface is brown and crusty the inside is almost dry.
Blanch in boiling water to eliminate excess oil. Cut into strips and add to soups or noodles, dishes, stir-fries or stews. Or stuff with minced pork and prawn filling and braise.
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| Cuttlefish Ball
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Cuttlefish
Ball
Can be used in soups, stir-fries, stews or braised dishes
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| Fried Fishball
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Fried Fishball
Can be used in soups, stir-fries, stews or braised dishes
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| Chiu Chow Fishball
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Chiu Chow Fishball
Can be used in soups, stir-fries, stews or braised dishes
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| Fried Fishball with Prawns
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Fried Fishball with Prawns
Can be used in soups, stir-fries, stews or braised dishes
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| Fishball with Black Moss
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Fishball with Black Moss
Can be used in soups, stir-fries, stews or braised dishes
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| Fishstick
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Fishstick
Can be used in soups, stir-fries, stews or braised dishes
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