Yen Can Cook: Pan Mee

Pan Mee 板面, literally translates to “flat flour noodle” is popular Hakka-style noodle which can be found in almost every food courts or kopitiam in Malaysia. Pan Mee is also known as Mee Hoon Kuih (面粉糕), the dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). […]

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Yen Can Cook: Spicy Edamame

Edamame, young soy beans that are harvested before they have ripened or hardened. The pods are boiled or steamed and may be served with salt. Edamame is the Japanese name which is used commonly to refer to the dish. It literally means, “stem bean” (枝 eda = “branch” or “stem” + 豆 mame = “bean”), because the beans were often sold while still attached to the stem. […]

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Yen Can Cook: Chinese Chives with Dried Tofu (Vegetarian)

Chinese chives or Jiu Cai 韭菜 in Mandarin, resemble the more recognizable chives used as herbs but the former are substantial and leafy. Garlicky in flavor and crisp in texture, Jiu Cai are commonly stir fried or added to dumplings. There are Chinese yellow chives too where the chives are grown under cover without exposure to direct sunlight (hence the yellow pigment). While […]

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