Singapore Fried Hokkien Prawn Mee : Delicious hawker food? Now home-cook it yourself! It’s yummilicious…. MyWokLife Singapore Fried Hokkien Prawn Mee I couldn’t wait to share my latest cooking of this famous Singapore hawker specialty food with you! Another Singapore hawker food, which I have successfully cooked at home (laugh)! Yes, the Singapore Fried Hokkien Prawn…
Tag: Noodles
Char Siu Noodle (Dry Noodle with Sliced BBQ Pork) 叉烧捞面
Char Siu Noodle, Char Siew, Char Shao, BBQ Pork… etc, whatever you called it… Today’s the simple and delicious homecooked Char Siu Noodle. So, make it simple. 叉烧.. :) MyWokLife About Preparing for Char Siu Noodle Feeling dreadful to cook elaborately, yet, have no idea what to pack for lunch over the lazy weekend? It has always…
Hokkien Mee (Singapore-style) : Easy Home Sweet Home Taste
Express meal with my homecooked Hokkien Mee! MyWokLife About Hokkien Mee Singapore Style 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,…
Singapore Laksa with All-in-One Laksa Paste Pack : Yummy
It’s Laksa time! With Singapore Laksa with All-in-One Laksa MyWokLife Another Laksa Dish for All MyWokLife Cooks Yes, it was laksa, again. I knew I had already posted laksa in the Low-Fat Singapore Laksa recipe, but this laksa recipe was more like a review of the ‘All-in-One curry laksa paste pack’. My mother, who loved…
Homemade Prawn Noodle Soup (虾面汤) : Easy For Your Family Joy
Deliciously tempting homemade prawn noodle soup that’s impossible to resist, boasting rich flavors and succulent prawns. MyWokLife Prawn Noodle Soup : Why Make This Dish Creating a one-dish meal for a quick weekday dinner is a breeze, taking just an hour and minimizing post-meal dishwashing. Opting for a balanced and All-in-One diet, I purchased fresh…
KL-Style Hokkien Mee with Wok Hei Recipe (有锅气的吉隆坡福建面)
Wok hei 锅气, or the “breath of the wok,” characterizes the smoky and intricate flavors developed through high-heat stir-frying in Chinese cooking. Achieving the distinct charred “wok hei“ in Hokkien Mee is essential for its rich taste. Even without a robust commercial flame, you can replicate this effect at home. You might also be keen…





