How To Eat Chinese Noodles

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Helen Yuet Ling Pang @ World Foodie Guide

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Kiasu (Malaysian-Singaporean) – Review – London, England (8/10)

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Helen Yuet Ling Pang @ World Foodie Guide

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How To Make Chinese Hot Pot (Recipe) – by Pang Wu Yui Yi

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Here’s a wonderful recipe for colder weather, as it will keep you nice and warm for hours. I don’t know how other Chinese people prepare their hot pot (or steamboat), but this is how my mother does it, so I’ve described it the way we’ve always had it at home. Naturally, there are many variations based on personal preferences and regional differences, but ours follows the Hong Kong Cantonese style. I’ve had Beijing and Mongolian hot pot in China and these were definitely different.

Helen Yuet Ling Pang @ World Foodie Guide

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How To Make Chinese XO Scallops with Noodles (Recipe)

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This is a quick and easy meal that can be rustled up in 15 minutes. It’s based around one delicious ingredient, XO sauce, a spicy seafood sauce from Hong Kong, containing dried scallop, shrimp, fish, chilli, garlic and oil. I came up with the recipe this lunchtime after craving the taste of XO. But you can ‘XO’ anything you want! Just experiment.

Helen Yuet Ling Pang @ World Foodie Guide

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How To Eat Chinese Food – Etiquette + Practical Tips

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Friends have asked me some of these questions in the past, so I thought I’d put a few tips together on World Foodie Guide, in case they’re useful to others. I’m not an expert by any stretch of the imagination, however this is based on what I’ve learnt from personal experience and of course from my family.

Helen Yuet Ling Pang @ World Foodie Guide

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How To Make Asian Vegetable Noodle Soup (Recipe)

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If I’m on my own at home and feel like a simple hot lunch, this vegetable noodle soup is what I’ll invariably make, as it’s healthy and filling. It’s also great for using up bits and pieces of vegetables. From start to finish, it takes about 20 minutes, and once you have the basic ingredients, it’s very easy to replicate or adapt to your own taste. In fact, this is my special version that’s been adapted from a Japanese recipe I found many years ago. Now it’s become my Chinese-Japanese hybrid! It’s one of two noodle lunches (XO Scallops With Noodles) I can make really quickly, almost without thinking.

Helen Yuet Ling Pang @ World Foodie Guide

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