Friday, 07 January 2011
Teczcape--An Escape to Food.
These days, I am able to whip up a one-dish noodle quite easily. I tend to use more Indian spices such as cumin, fennel and turmeric; than Chinese seasonings such as soy sauce, oyster sauce, fish sauce in my noodle dishes. It works for me.
Nothing goes wrong with cabbage and carrot in a noodle dish. They add natural sweetness. Be it rice vermicelli (bee hoon) , Chinese noodles or whole-wheat spaghetti featured here, these noodles absorb the flavors of the spices and vegetables.