@chefshentan
I won’t talk about the origins of Singapore Noodles (星洲炒米粉), cos yadda yadda, everyone’s heard the story 😬☠️ So I decided to make this dish a little more Singaporean – by cooking the curry powder with a mix of garlic, shallots and ginger I used a thicker beehoon, because I like that texture Stir fried the lot in rendered lard As with most things in life, you only really appreciate home after you leave it This was the case with Singapore Noodles and myself Now that I am back home, i truly appreciate the food and life, it has more to offer than Singapore Noodles Ingredients Rempah 60g curry powder 100g Asian Mire Poix (refer to earlier reel) (or 60g red onion/shallots, 10g ginger, 30g garlic) Sauce (mixed in a bowl) 30g fish sauce 5g sugar 15g Oyster Sauce Stir Fry 200g cooked beehoon 8 prawns 2 eggs (beaten) 30g red onion , thinly sliced 100g Char Siew, sliced into batons
♬ original sound – Chef Shen Tan – Chef Shen Tan
