One of the first dishes I learned from Karim was to make Saozi Noodles. He grew up eating lots of it and his family makes several different versions of Saozi Noodles at home. The first time I ate it, I couldn’t believe how filling it was. Just a bowl was enough to keep me full for the entire day!
How’s the flavor?
Since we make variations of it, the flavor changes according to the ingredients used. But we never fail to enjoy a big bowl of Saozi Noodles with black vinegar, Kaijia Chilli Oil and raw garlic. Adding those condiments bring out the best flavors.
1 cup minced beef
1 tbsp chopped garlic
1 tsp chopped ginger
2 tbsp chopped leek
1 small diced carrot
3 small diced potatoes
1/4 red diced red capsicum
2 big diced tomatoes
3 cups water
1 tsp 5 spice powder
Salt to taste
Handmade noodles or dried noodles. Occasionally we use pasta noodles.
Fry the minced beef until it slightly browns.
Add garlic, ginger and leek. Fry for 2 minutes.
Add carrots, potatoes and red capsicum. Fry for 5 minutes.
Add tomatoes and water.
Once the vegetables are cooked, add 5 spice powder and salt.
Serve the saozi by pouring it on boiled noodles.
Ramadan is coming up…
What better time to try this dish? Trust us, it’s wholesome, hearty and extremely filling. You just can’t go wrong with it! Just give it a try and let us know how it turns out for you!
The last part of the article says that; ‘Pakistani and Chinese people share some preferences in terms of food. For example, Sichuan food features spicy flavor, which exactly meets the preference of Pakistani people.’.
For the longest time ever, there is a misconception that Chinese food isn’t spicy. The statement in the article pretty much debunked that.
Moving closer to home, this is a heartwarming story of how a former hotel exec came up with her very own sweet and savoury homemade halal dumplings business. The dumplings here refer to the 粽子, or commonly known as chang.
Here’s another feel good story, just that it’s from across the causeway. The owners of Peranakan Kway Chap are Muslims. Despite using beef, instead of pork, they managed to make the halal version of the kway chap that tastes similar to the original Peranakan Chinese dish.
That sums it up! Let us know if you come across any interesting links lately.