In a large bowl, beat the egg yolks with 3 ounces of the sugar at medium speed until pale yellow.
In Bangladesh and India, it's called., and is tossed with mustard oil, chopped vegetables, and spices to make irresistible snacks called jhal muri or bhel puri.
Also popular in South Asia is., which is rice that has been steamed, smashed down to become as flat as a bookmark, dried again, and sometimes toasted.This dried format may form the starch component of a Nepali thali with a variety of stews, dals, and vegetables, or the poha may be further sauteed in a pan with oil and spices as a hot cereal.. Cơm tấm.
is white rice that has been fractured and broken into pieces during milling.In Vietnam, this "low grade" rice was a common food for the poor, while rich families ate the pristine manicured grades.
In recent decades, Vietnamese cooks have reclaimed broken rice as a piece of culinary heritage, and street vendors in Saigon may serve it alongside a fried porkchop glistening with fish sauce and caramelized sugar.
Because broken rice releases extra starch as it cooks, it behaves similar to sushi rice, so it forms a nice rounded dome when packed into a bowl.. Par-cooked rice.Season the sauce with salt; keep warm..
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente.Reserve 1/2 cup of the cooking water, then drain well.. Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry.
Transfer the pasta to shallow bowls and serve.. Make ahead.Reheat before tossing with the pasta..