HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


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.

Destinations  

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.


Singapore

Singapore Recipes

Back to the main Singapore page

Singapore on Wikipedia

More country Destinations

 

This page modified January 2007


FoodWine
The FoodWine
Main Page

 

Halloween

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys