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Asian Food Question - Satori - 08-02-2008

Hey, Asian Fisheaters and lovers of Asian food! I tried to make sticky rice dessert yesterday and it didn't turn out quite the way it was supposed to. The recipeĀ called for "Asian sweet rice," but I didn't find anything labelled that way in the Asian section of the grocery store, so I just used regular rice.

What is Asian sweet rice? Is it marketed under some other name? What brand name should I look for? Can I buy it at Kroger, or do I have to go to an actual Asian grocery store?



Asian Food Question - Historian - 08-02-2008

I think you'll have to go to some 'Asian' market to get it; I don't think there's much demand for it in a typical grocery store because people don't normally have a use for it.
Yes, the rice is actually sticky and actually is sweet(due to the sticky thingy).


Asian Food Question - Historian - 08-02-2008

Satori, check out <a target="_blank" href="http://en.wikipedia.org/wiki/Glutinous_rice">this article on glutinous rice</a>.



Asian Food Question - Satori - 08-03-2008

Thanks! Nice cooking with you!

Archbishop, I will now forever think of you in relation to a local restaurant. It was begun by a young man whose mother is Asian and whose father is, well, a white redneck. Consequently, in honor of both his heritages, he serves sushi ... with a side of tater tots. It's heaven.



Asian Food Question - AdoramusTeChriste - 08-03-2008

Short grain Japanese sushi rice is sticky. My dh and I make sushi every once in awhile. One of our local grocery stores carries Nishiki and it worked really well.

Last night we made a beef and broccoli stir fry and I deep-fried some bean threads. That was the coolest thing ever, lol. I had so much fun I ran out. Then I deep-fried rice sticks. [Image: asianbow.gif]




Asian Food Question - Satori - 08-03-2008

Bean threads?



Asian Food Question - AdoramusTeChriste - 08-03-2008

Satori Wrote:Bean threads?

Also called saifun or cellophane noodles. They are made from mung beans. If you soak them in hot water for 15-20 minutes, they become transparent then you just use them in a recipe. Deep-frying them makes a completely different animal. :laughing: They puff up immediately. In about 12 second, a handful becomes a plateful. It's almost as much fun as bubble wrap.The rice sticks (maifun) did the same thing.

[Image: 51FA4PM51BL._SL500_AA280_PIbundle-12,Top..._SH20_.jpg]

This is what they look like soaked then stir fried. They absorb flavor and color, but you can still see the glass-like quality:

[Image: 2551258914_0cba0c7b87.jpg?v=0]

And this is what they look like deep-fried (the fluffy white noodle nest is the bean threads) :

[Image: 12-07-05-salad.jpg]






I have been experimenting a lot because of an allergy kid. He loves them. He calls it alien food, as in outer space aliens.



Asian Food Question - Satori - 08-03-2008

Is that the kind of noodle used in Pad Thai?



Asian Food Question - AdoramusTeChriste - 08-03-2008

Pad Thai?



Asian Food Question - AdoramusTeChriste - 08-03-2008

OK, I googled. And no, the Pad Thai noodles are rice noodles. I would love to find some of them. I have a friend who is Thai and she brought me some homemade chicken soup with the flat rice noodles in it so my family could try it. They are really good. :)