"Knowledge is power." My brother recently brought back a souvenir from Singapore which features the merlion. This mythical creature has the head of a lion and the body of a fish. It's the icon of the country. Designed in 1964, the fish symbolizes Singapore's fishing origins, since it's located on the water. The lion's head, of course, resonates with power. The merlion name was actually trademarked by the Singapore Tourism Promotion Board in 1966. There are several merlion statues around … [Read more...]
Foodie Friday: Noodles in Egg Gravy
May 29, 2015 2 Comments
Noodles in egg gravy: a wet noodle dish The dish called wat dan hor can be literally translated as “smooth egg noodles.” What makes them go down so well? Gravy. A creamy egg (don’t overcook them!) mixture coats all the noodles. The noodles are also not the typical long strands, but the thick and flat kind used for ha cheong in dim sum establishments. With a vibrant green hue coming from the vegetables, this dish creates a pleasing display of color. Fun fact: Wat dan hor is quite popular … [Read more...]
Foodie Friday: Char Kuey Teow
July 18, 2014 3 Comments
Char kuey teow: stir-fried flat noodles, Malaysian-style This is chow fun, elevated. Most popular in Malaysia and Singapore and eaten off the carts there, it's essential hawker food. In the past, char kuey teow was served by low-income workers (like fishermen) who increased their salaries by selling the dish in the evenings. Proper char kuey teow offers a smoky flavor from the flames of the wok. It's also got a unique coloring through a mix of light and dark soy sauce. Oftentimes prawns dot … [Read more...]
Foodie Friday: Bee Hoon/Mee Hoon/Mai Fun
May 9, 2014 Leave a Comment
Bee Hoon/Mee Hoon/Mai Fun: rice vermicelli Whatever you call it, it's thin noodles made from rice. This is not to be confused with bean thread noodles (glassy transparent noodles made from a starch, like mung bean). You can cook the vermicelli in different ways, but I personally like them stir-fried. The key to nice noodles is: 1) soaking them until soft, 2) not using boiling water to do so, and 3) cooking the noodles separate from meat and vegetables (unless you have a stellar non-stick … [Read more...]
