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“Slurp!” Take in big mouthfuls of noodle with soup or sauce, and chew to savour the tasty and springy texture of noodle bouncing in your mouth, which is a unique flavour. There are many types of noodles, including yellow noodle, Mee Sua, glass noodle, Yee Mee, Dou Qian, Kuay Teow, etc. Experienced chef from north Malaysia, Koh Sai Ngo shares many good ideas for cooking noodles in this cookbook, teaching you how to use these common noodles and using different cooking methods to cook a variety of delicious noodle dishes, such as Noodle Soup, Stir-fried Noodle, Tossed Noodle and Thickened Gravy Noodle, so that you do not need to repeat recipes. In addition, Chef Koh also shares handmade noodles recipes in this cookbook, including Egg Noodle, Traditional Hand-torn Noodle Soup, Yam Abacus Seeds and Ding Bian Hu (Rice Paste in Soup). Each recipe in this cookbook is accompanied with steps pictures, and the ingredients are simple with low failure rate. Whether you are a cooking expert or a novice, the recipes are easy to follow, which are perfect for noodle lovers to master.