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the appetizer:

The cuisine of Singapore is a prime example of ethnic diversity: the food is heavily influenced by Malaysian, Chinese, Tamil-Indian, Indonesian, and even British cuisine. Cooking is central to Singapore's national identity—eating is a national pastime and food a national obsession.

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Singapore

Hokkien Mee

by Emma Lewis

Serves 2

Curry powder
Corn flour
A little water
1 tablespoon soy sauce Asian egg noodles
1 tablespoon of oil
1/2-inch piece of ginger, finely chopped
1 clove of garlic finely chopped
small piece of pork belly, chopped into small pieces
8 fresh prawns
Half a squid, cut into strips
Handful of bean sprouts

Mix the curry powder and corn flour with the soy sauce and water to get a liquid paste. Put the noodles in water to soften. Heat a wok and when it's hot and starting to smoke pour the oil in, followed by the ginger, garlic, pork and a minute later the prawns. Cook until prawns are pink and nearly done, then add the squid followed by bean sprouts. Add the curry paste and mix thoroughly. Leave for a minute then add the noodles, stir until noodles are fully incorporated and serve.

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This page modified January 2007

 
 

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