Category Archives: Rice & Noodles

Rice & Noodles

Fried Kway Teow (炒粿条)

“Singapore-style Char Kway Teow (with yellow noodle) you may cook and taste from home!”

Char kway teow, which means “fried flat rice noodles“, this is one of the popular hawker food in Singapore. It has also been termed as unhealthy food due to its excessive oil and/ or pork lard used in cooking this dish. It is yet one of the famous local delicacies, for its extra flavoursome taste.

Singapore-style fried kway teow is not cooked with only one noodle type, but often combine with cooked yellow noodle (round and thin yellow strands) in the dish. Not sure why, but you tends to experience better mouthfeel with the combination. Yes, I loved it! read more

Hokkien Mee (Singapore-style)

“Express meal with my homecooked Hokkien Mee!”

Stir-fried Hokkien noodles dish is cooked and presented differently in Singapore and Malaysia. Even choice of noodle used in the dish is different. For instances, Singapore uses flat strands and cooked with more watery and the gravy is less dark in colour, while Malaysia uses thick round strand resembling udon and usually cooked with loads of super dark colour thick soy sauce.

I loved both styles, and am going to share the Singapore-style Hokkien Mee where you may easily have it in many “Zhi-Char store 煮炒摊” (food store selling Chinese cuisine in coffee shop/ hawker centre). read more

Abalone Beehoon Soup (鲍鱼米粉汤)

“Express & light, but luxury lunch deal at home!”

Not sure what to have for lunch? I had plenty of Szechuan vegetable soup cooked in excessive portion for dinner on a weekend yesterweek. But the pork ribs in the soup were all finished up the same night, left only the vegetables with soup. Plenty of soup! It would be a waste to discard the soup, I used it to cook bee hoon soup for my lunch the next day. Yes, since there was a can of abalone in my storage bought during CNY, it would be good to enjoy it with my plain bee hoon (rice stick or rice vermicelli) soup! read more

Tom Yam Macaroni Pasta

“When East meets West…”

I think Macaroni is one of the most versatile pastas. It can be cooked in Italian cuisine, in Chinese style, and now, even a Thai dish!

Impressive?! I am not sure, but if you are a Thai food lover, I am sure you’ll like this! I loved its spiciness as well as sourish flavour. It’s definitely worth spending time to make this dish for your loved ones! Moreover, with the abundance of toppings to favourite pasta, where can you get this besides your own home-cooked?! (Laughing) read more

Aglio Olio with Ham (Spicy Italian Pasta)

“Try my favourite Aglio e Olio! It’s simple to cook.”

Aglio Olio (Aglio e Olio) can be easily prepared at home. This is a tradition pasta dish, but resembling Chinese stir-fried noodle dish with loads of garlic and dried chili flakes (chuckling). Another main ingredient of Aglio Olio will be the olive oil. This pasta dish can be eaten with just the minced garlic, dried chili pepper and olive oil, or top it with salmon, hams or mushroom slices.

I made Aglio Olio entirely plain with only the “threesome” sauce during our Western-style dinner the other night, when I had many other dishes to go along, for instances, Dark Rum Pork Chop and baked king prawns. But not this time, I made only the pasta dish for our dinner. Hams and meat slices were added into this simple pasta dish (shhh… tell you a secret.. adding pork slices was because I had some leftover raw meat in my refrigerator the other day. Just didn’t want to keep the meat for too many days. I used it in my pasta dish.. :p).. Yes, great taste it yields! read more

Taiwan-Style Shredded Chicken Congee (台湾式鸡丝粥)

“Have a quick-fix dinner for you and your loved ones with my simple and delicious shredded chicken congee with dried scallops and (shredded) carrot recipe (干贝萝卜鸡丝粥)!”

I personally think cooking congee/ rice porridge is the easiet dish. Simple and quick to fix a warm and nutritious light meal.

This is not so simple shredded chicken congee, but added with dried scallops for better flavour. I was glad that carrots were also added to the cooking, not only making it a better balanced-diet dish, the overall taste was enhanced with natural sweetness yielded from the carrots. Shredded carrots, instead of adding it in pieces, made a better food presentation with its bright orangy scattering. It surely makes the food more appealing, not to mention that pleasant subtle taste of this congee. For one who does not like vegetables (carrots), this is the best way to have it! read more