Jun 12, 2012 · Zao Cai is basically Mustard greens preserved with those remnants red rice. That’s why it has a unique fragrance of the wine. It’s also fabulously sour, perfect for a piping bowl of soup noodles with Fen Gan, a thick type of Rice vermicelli.

Nov 7, 2016 · Trust me, if you cannot get hold of zao cai, you can try the preparation using sour vegetables that is common in Singapore and Malaysia. Taste will be awesome also. This is the soupy recipe, another recipe is the stir fry version which uses exactly the same ingredients.

Dec 14, 2024 · This preservation method gives zao cai its signature tangy flavor and a subtle winey aroma, making it a standout ingredient in Foochow cuisine. The other star of the dish is hong ngan, a thick rice vermicelli known as fen gan 粉干 in Mandarin.

Jun 19, 2020 · How to cook and prepare : Zao Cai Hong Ngan #糟菜粉干 | Fermented Mustard Rice Noodles (Halal Version) : stepbystep - full version tutorial The fermented mustard rice noodles aka Zao Cai Hungan...

Nov 21, 2020 · My first time trying to cook Foochow’s famous dish, Zao Cai Hong Ngan (糟菜粉干). Zao Cai is basically Mustard greens preserved with those remnants red rice. It has a unique fragrance of the...

foochow cuisine: zao cai fen gan (糟菜粉干) - kelly siew cooks 2012-06-12 In a small pot, fry garlic and Zao Cai in a little bit of sesame oil. Add tomato wedges and chicken pieces at this point to stir fry for a further 3o seconds and then pour in the stock and wine.

This preserved mustard green gives a sourish taste which is extra appetizing when it is dropped into soup especially. Usually we like to add a thicker rice vermicelli into the soup called 粉干 fen gan， that becomes 糟菜粉干 Zao Cai Fen Gan. This is the smaller packet of Cao Cai with it being cut into edible size inside the packet.

Foochow Cuisine: Zao Cai Fen Gan (糟菜粉干) As I’ve blogged about Bak Chor Mee which represents half of my heritage (Teochew), it’s only apt that I balance it up with the other half today: Something Foochow.

Dec 1, 2014 · So whilst D and I had lunch at Sin Poh Poh at Jalan Padungan (again, we'd gone to Noodle Descendant, but D was put off by the queue), again I ordered Zao Cai Fen Gan. Zao Cai Fen Gan Looks : Looks watery or soupy; with lots of chopped zao cai on the suface

Jun 19, 2015 · Ingredients - there were chopped Zao Cai, a few chunks of tomatoes, some minced pork, and 3 pieces of fish balls. The minced pork was soft and disintegrated very easily. The fish balls were those regular ones from cold storage.