Noodles: Bahasa: mie, Farsi: resteh. There are many kind of a noodle variety from wheat, rice, mung bean or potato starch. For noodles made from wheat flour, egg, calcium hydroxide and food colouring may also be added, giving the noodles a yellow color.
Rice Noodles: Bahasa: bihun. Also called Rice stick or Rice Vermicelli. The Flat Rice Noodles also called kway teow. The term rice vermicelli is often used to describe the thin, transparent rice noodles. Although sometimes you will find a thicker version of this rice noodles. Don't be confused with Cellophane Noodles, which is another type of vermicelli. In Indian cooking, this Vermicelli comes already toasted and used for dessert.
Cellophane Noodles: Bahasa: Soun, also known as Chinese Vermicelli, made from mung bean starch or potatoe starch.
The other name for this noodles is "glass noodles" because of their appereance when dried.
Egg noodles: Bahasa: mie telor or bak-mie, are usually made of a mixture of egg and wheat flour. All this type of
noodles can be found in dried and fresh. The best thing to use dried type is to soak the noodles in the warm water until
the noodles are soft. Drain and you can cut it using scicors for easier handling.
Okra: Bahasa: bendi, Farsi: bamieh. The other name for this unatractive vegetable is "lady Finger" If you get to
know this vegetables, you will love it.
Oyong or Chinese Okra: another unatractive vegetables. Usually eaten young before it becomes bitter.
Oyster Sauce: Bahasa: saus tiram. Thick sauce made from ground oysters, water, salt and cornstarch in caramel color.
Used alot in Chinese cooking and to flavor stir-fry vegetables and meat. Look for MSG-free kind. For vegetarian choice,
subtitute with the oyster mushroom sauce.
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