Noodles You Should Know: Liangfen

Jiggly, wiggly JELL-O is a staple of early American desserts, persisting to this day as a favorite of the young, the old, and the boozy reveler alike. Most associate it with sweet desserts, packaged in all sorts of fruity flavors, but it hasn’t always been that way. In fact, gelatin was traditionally a savory ingredient, featuring prominently in some questionable gelled salads, or for the upper class, aspics instead. Of course, there’s so much more to it than that, especially when you consider different plant-based gelling agents. Thus, whenever I see “Sichuan green bean jello” on a menu, I’ll always jump at the chance to place my order.

Better known as liangfen, it’s not actually made from JELL-O or any animal-based gelatin at all. More accurately, it’s typically made from the starch of either mung beans or green peas. It may come as a surprise when it arrives at the table in bright white, blocky rectangular lengths, stained red with chili oil, boasting a hint of green color only from scallions or celery leaves on top.

What are Liangfen, AKA Cold Jelly Noodles?

Slippery, with a short bite that’s much softer than a chewy wheat-based noodle, they’re very easy to eat, provided you can gently coax them onto your chopsticks. It can be tricky to pick up more than one strand at a time, especially if they’re slicked with a richly umami sauce. Consider them the tofu of noodles, being almost completely flavorless before soaking in a deeply flavorful sauce. Mala Sichuan peppercorns, black vinegar, pungent chopped garlic, toasted sesame seed, and red hot oil sizzling with chilies are all essential for this dish.

Make Your Own Liangfen

As a naturally, “accidentally” vegan noodle, there are plenty of excellent recipes online that need no modification. It’s incredibly easy to make and fully customizable to your tastes, in case you’d prefer a sauce with less heat or more acid.

Where Do Liangfen Come From?

Served cold, the contrasting heat of the spices is what makes it so addicting. Especially on hot summer days, it’s incredibly refreshing while making you sweat at the same time. Fittingly, the name liangfen translates to “cold starch” or “cool noodle” in English. Born some time within the Qing Dynasty (1644-1912,) it began life as a humble street food in the Sichuan province, spreading quickly to proper eateries and even fine dining restaurants.

Eat Liangfen For Your Health!

For the health-conscious, there’s a lot to love about this sleek, silky treat, too. Low in calories and fat, it’s also rich in fiber and quality carbohydrates, promoting digestive health and providing a sustainable source of plant-based energy. Since these noodles are made of starch instead of wheat, they’re gluten-free and free of all major allergens.

Upon first bite, the unique gelatinous texture, seeming to melt in your mouth, grabbing your attention as something far outside the realm of western culinary creations. The interplay of flavors is a symphony of sensations; the tangy vinegar dances with the umami soy sauce, while the chili oil adds a crescendo of heat. Altogether, it’s an extraordinary noodle that should be a prominent guest at your table, too.

Flat-Out Fabulous

Long before savory oats became the trendy breakfast du jour, poha has been the most important meal of the day for thousands of years.

As a daily oatmeal eater, it takes a lot for me to consider switching teams. Poha was the unexpected jolt of inspiration to break out of the routine for a low risk, high reward payoff.

What is Poha?

Poha is flattened rice, but the word is also shorthand for many of the dishes it creates. There are thin, medium, and thick flakes, producing a range of textures best suited for instant snacks, quick meals, or more time-consuming creations. They all cook more quickly than whole grain rice though, while retaining more vitamins and minerals than standard white rice.

Like Vietnamese broken rice, this unique format isn’t a defect but intentional feature. Modern factories use heavy rollers to flatten the grains just like rolled oats. Traditionally, and still to this day in some small villages, the rice is pounded by hand, earning the alternate description of “beaten rice.”

Chivda is a term that can be used interchangeably depending on the region, although it often refers to a thinner variety, dry-roasted with spices and enjoyed as a crispy snack.

What Does Poha Taste Like?

Very neutral in flavor as you’d expect from plain rice, the real attraction for poha is the texture. Soft, slightly sticky, tender, and easily yielding, it’s easy to eat and beloved by young and old. Thin poha tends to fall apart and become mushy when cooked, which is why it’s more popular when dry roasted. Medium and thick poha can have fluffier, separate grains

Regional Variations

India itself is a huge, diverse area encompassing many unique cultural identities, so it should come as no surprise that poha does as well. These variations are a testament to the versatility of poha, allowing individuals to customize their breakfast experience according to their preferences.

  • In Maharashtra, you’ll find Kanda Poha, where onions play a dominant role in the recipe.
  • Batata Poha, from Gujarat, incorporates potatoes for added substance.
  • In the north, you’ll encounter Indori Poha, which is boldly sweet and sour, tart and tangy, with plenty of heat in each bite.

How To Cook Poha

Though I naturally draw parallels between oatmeal and poha, there are notable differences in the cooking procedure and textural results. Rather than porridge or gruel, poha is dryer, more like pilaf, true to its rice base.

  1. Medium and thick poha needs to be rinsed to remove excess starch that would otherwise make the dish gummy or mushy. Place it in a fine mesh sieve and rinse it under running water for about 10 – 15 seconds. Gently swish the poha with your fingers while rinsing to ensure even coverage.
  2. Transfer the rinsed poha to a large bowl and add water to cover. Soak for 5 minutes to soften, which expedites the cooking process. Drain thoroughly so it doesn’t get waterlogged.
  3. Always stir gently to avoid breaking the flakes. Add your cooking liquid, cover, and simmer for about 5 minutes, until soft and fluffy.

Breakfast All Day

Don’t forget, breakfast is truly a state of mind. Though it’s traditionally enjoyed as a morning meal, there’s nothing stopping you from enjoy poha for lunch or dinner, too. This version, redolent of toasted spices and finished with a bright splash of lime juice, is simple to make yet complex in taste. Basic pantry staples are the foundation that’s easily adapted to taste. Many also enjoy sweet poha, aligned with conventional American hot cereal with cinnamon and maple syrup, so don’t be afraid to experiment. These grains may be flat, but their flavor sure isn’t.

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Noodles You Should Know: Áp Chảo Chay

No matter how many noodles you know and love, there’s always more to discover. It’s a distinct joy and benefit to eating out; exploring global flavors without hopping on a plane, using your vacation days, or even coordinating a babysitter to watch the kids. Ordinary days are transformed into unforgettable ones with a single bite. That’s the story of how I first found out about Áp Chảo Chay.

What Is Áp Chảo Chay?

Áp Chảo means both pan-fried and sauteed, so what you get are sheets of fused noodles that are chewy on the inside and crispy on the outside. It’s a multidimensional textural experience, and every bite is a bit different. Some pieces have a resounding crunch like a deep-fried wonton, while others have more of an al dente give. It’s unlike any other straight-forward stir fry and something everyone should have in their lives.

Chay
, of course, simply means vegetarian, so you get an assortment of tender-crisp fresh veggies and tofu, rounding out the meal.

Where Can You Find Áp Chảo Chay?

This Vietnamese specialty is surprisingly hard to come by in the states, which is why it took me so long to get my first, completely revolutionary taste. It’s not something you can simply order if it’s not on the menu, given the difficulty and time involved, but it’s worth asking around if restaurant owners know another place that could accommodate.

Many versions on the concept exist, of course, the most popular of which being Áp Chảo Bo, with beef. If you happen to find this, you can easily request it without meat; the rest of the dish is usually “accidentally” vegan without eggs or dairy, but you will want to specify in case fish sauce or oyster sauce come into play.

The specific noodles can vary as well. Some use wide, flat rice noodles (as seen here) while others use thinner pho noodles or even vermicelli.

How To Make Áp Chảo Chay

Though simple in concept, success rests solely on technique for this dish. To be honest, I haven’t been able to get it right yet, but there are plenty of people much more experienced in the art that can help guide you.

  • Wandering Chopsticks is truly the online authority on Vietnamese cooking, so I’d trust this version of Pho Ap Chao Bo implicitly. To veganize, replace the fish sauce with soy sauce, and use your favorite plant-based protein instead of beef.
  • Cooking Off The Cuff takes a more soupy approach, filling a bowl for this Phở Áp Chảo with hot broth to finish. Same notes for veganizing, though you could use vegetarian oyster sauce here if you can find it.

Not everything needs to be spicy, but if you’re a heat-seeker, stock up on hot chili oil to lavish on top. That bright finishing touch makes an already excellent dish utterly unassailable.

Try a new noodle tonight. There’s still so many more out there, waiting to be savored.

Well-Seasoned

While sixteen was culturally significant, seventeen is personally significant. Having just celebrated my 34th birthday last month, that means I’ve officially been blogging for half of my life.

That’s longer than most people hold down a single job. It’s longer than it takes to start and finish compulsory education. In many states, BitterSweet could have its own driver’s license by now. Time has always felt like an ambiguous, fleeting concept, but this milestone is truly mind-boggling.

Arriving at this considerable age in blogging years feels like an incredible accomplishment, but at the same time, nothing at all. There isn’t any specific way to celebrate the 17th year of life, nor the 17th year of marriage, were this an anniversary. There are no specific foods associated with the number 17 that I could find… Except for one.

Salt-free seasoning may seem like an odd way to commemorate this milestone, which is actually quite fitting given the unconventional path that brought us here. Lawry’s Salt Free 17 Seasoning was the only thing that even remotely fit the theme after tireless Googling for inspiration.

What Is Salt Free 17 Seasoning?

Leaning on a broad array of herbs and spices, along with whole vegetables, this distinctive blend was designed as a salt-substitute, boosting flavors rather than sodium. Technically, there are more than 17 ingredients all told, with a tiny sprinkle of cornstarch added to keep things dry and a pinch of citric acid for prolonged preservation. For the sake of simplicity, those don’t count in the final tally.

How Do You Use Salt Free 17 Seasoning?

How DON’T you use this incredibly versatile flavoring? I have yet to find a bad use across all savory applications. Sprinkle it on to your heart’s content, starting with a few of my favorite suggestions:

  • Soups or stews
  • Vegetable sides of all sorts; steamed, roasted, or sauteed
  • Dips and dressings
  • Popcorn
  • Avocado toast
  • Eggless scrambles

How To Make Dried Vegetables

You could easily toss together this whole mixture in a minute if you buy dehydrated carrots and peppers that are ready to go. Otherwise, it’s a snap to dry your own at home, albeit more time-consuming.

  1. Dice a red bell pepper and one or two carrots finely, keeping the cuts as consistent as possible for even drying.
  2. Spread them out evenly on separate sheet pans lined with parchment paper. Make sure none of the pieces are overlapping.
  3. Bake in the center of your oven at the lowest heat setting possible. For me, that’s 170 degrees, but your oven may be different.
  4. Stir every hour until the vegetables are greatly reduced in size and dry to the touch. It could take anywhere from 4 to 8 hours, depending on the size of your cuts and temperature of your oven.
  5. Let cool completely before using.

Ultimately, I think this seasoning blend turned out to be the perfect way to kick off the 17th year of life for my darling BitterSweet blog; they both make everything taste just a little bit better.

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Making Spirits Bright

Amidst twinkling lights and fluttering tinsel, the sound of carols and jingle bells, the holiday spirit is alive again. The feeling is hard to describe, but impossible to deny when you have it. It’s the tendency towards generosity and kindness, of hope through the darkest of day, and joy for all the little things.

Whiskey Sour Candied Pecans

Want to help share the experience with those you love?

The easiest way is with a different sort of spirited gift.

Whiskey Sour Candied Pecans

Whiskey Sour Candied Pecans are an intoxicating treat inspired by the classic cocktail. Aromatic and heady, sweet and sour with a subtly bitter edge, buttery yet bright, the simple preparation belies the incredibly complex flavors that develop. This isn’t your average spiced party mix that can be munched mindlessly; each crisp toasted nut delivers a bold infusion of merriment.

Whiskey Sour Candied Pecans

In case your spirits are flagging, here’s a foolproof recipe to revive them. Scrooge himself would be powerless against such contagious wintry cheer.

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Tough Cookies

Christmas isn’t for everyone. The forced merriment and artificial optimism, sour memories that fall short of Hollywood-produced nostalgia, stressful family gatherings topped off by unnecessary expenses; it’s enough to make the most joyful person into a real Scrooge. Even the most committed holiday reveler would struggle to maintain the same level of enthusiasm in this harsh reality. You know what is for everyone, though?

Cookies.

Chocolate cut-out cookies, to be precise, will never disappoint. With a batch of homemade cookies, you can express how you really feel about the holiday season without coming off as a miserly curmudgeon. No one ever said they had to be decked out in colorful sprinkles or intricate icing, so why not keep it simple, classic, and versatile?

This particular recipe may just be a new staple in your repertoire. You’d never know that they’re gluten-free or vegan by their soft, toothsome texture or rich cocoa flavor. The dough comes together quickly, rolls out like a dream, and never judges you for your low spirits.

Like any good cookie dough, this one is as versatile as Christmas carols are grating.

Easily change up the flavor by switching out the extract.

A few tried-and-true additions include:

  • Peppermint extract
  • Almond extract
  • Orange zest or extract
  • Instant coffee powder
  • Coarse or flaky sea salt

No cookie cutters? No problem!

You may need to cut back on the snark without such clear messaging, but you don’t need to forgo a sweet treat altogether. Simply roll out the dough as instructed, then use a sharp knife, pizza cutter, or fluted pastry cutter to slice squares or rectangles of any size. Think of this approach as the dessert equivalent of making crackers, if that procedural reference helps you visualize the steps.

Don’t succumb to the Christmas crazies. Celebrate at your own speed, even if that means staying home and keeping holiday content completely off the program. Just don’t forget to treat yourself while you’re at it. Holidays come and go, but a good recipe for chocolate cut-out cookies is forever.

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