It’s about every food I’ve cooked with heart and loves
“Delicious hawker food? Now home-cook it yourself! It’s yummilicious….”
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)! Thank you for “LIKE”ing this on my Facebook Fan Page. Your Like did encourage me to post it for you immediately (smile)!
Yes, the Singapore Fried Hokkien Prawn Mee (Noodle)!
“Cod Fish is especially great to be taken during confinement, if you are breastfeeding your infant. For great taste, for reduced caloric burden, for more milk supply…. for more DHA! “
As what I’ve captioned above, Cod fish is a gen for pregnant women and nursing mums. Confinement dishes were taught by mum, to share her recipes for the benefit of pregnant mummy readers of mine.
I just loved Cod fish even not for the same approach, I loved Cod fish for its non-fishy scent, milky flavour and silky smooth and soft texture mingling in my palate.
“Chinese egg noodle with Wonton dumplings, we called it, Wanton Mee, and this is one of the Singapore’s hawker delights, the local-style of having delicious fuss-free noodle meal, anywhere & anytime”
Easy-to-assemble Singapore local gourmet to be fixed as dinner or lunch at home. I had the dry version for more flavour, but you can cook it in soup, if wished. Simply omit the listed condiments, add the blanched egg noodle into the same soup used for the wonton. Well, I’ll show you the soup version next time..
For some who are new to this Asian noodle dish, wonton, in Chinese, name it as 云吞 ‘Yun Toon’ or 馄饨 ‘Hoon Toon’, is an irregular shape bite-sized dumpling. Its filling often made with marinated minced pork meat, and sometimes, shrimp is added, making into a small pouch of many. These wontons can be taken in soup or eating it as a main side to the Chinese egg noodle dish (both soup and dry versions).
“Hearty one-pot dinner, Braised Pork Belly and Braised Egg (卤五花肉&卤蛋), try this simple Chinese braise dish that whets appetite! Do it simple, with your slow cooker.”
I braise often as I think this is the easiest 1-dish-meal as an express cooking for the working class, like myself. Braise or stew, they are both good cooking method that make your cooking less hassle, which you could have this robust 1-pot dinner packs in meat, mushrooms, tofu, and/ or eggs. The flavourful gravy from the braised pork dish truly whets your appetite, too. A plate of plain steamed rice or a few Chinese steamed bun is the only accompaniment you need for a complete meal.
Loved this braised dish so much, especially the egg! Mum seldom eat fat, and she took only the braised egg and refused to eat any meat, at first. I had to persuade her to take some. Finally, she tried. And guess what? She ended up eating more meat than usual, and yearned for more. She told me that the meat was so tender, and she loved the flavourful gravy to go with her rice. Of course, we completed the whole pot of braise, at last (smile).
Fried carrot cake is also known as “Chai Tau Kway” (菜头粿, Chinese pronounced as: Cài Tóu Guǒ). Not the usual sweet dessert, but a kind of Chinese steamed carrot rice cake.
This is one of the all-time favourite local delicacies in Singapore, and it is one of the Teowchew delicacies. That’s why we usually call it Chai Tau Kway, a pronounciation in Teowchew dialect.
In Singapore, there are mainly two types of Fried carrot cake selling at various hawker stalls and food court. Generally, the “white” carrot cake is more popular than the “black” one here. In fact, only Singapore has the “white” version of carrot cake cooking method, I believed (smile). This unique “white” colour frying method simply refers to frying without dark soy sauce, while the “black” carrot cake will be added with dark sweet sauce, and such “black” version is more porpular in Malaysia instead.
“Hearty congee (or called it porridge) meal that warms the heart of your loved ones”
Porridge wasn’t limited to only oatmeal or cereal in liquid. Chinese congee, savory thick rice porridge had been so well-liked by Asians for centuries.
I had fresh lettuce served with my congee. This was inspired by the congee meal I had in Hong Kong. I loved the idea of having fresh crunchy lettuce as it added different texture to this meaty congee meal, making a good balance. Good garnishing not just for decorating, it relishes the congee, too. Serve it nicely, and then, mix it all up before digging in, you’ll discover the pleasure of savouring such delicious and hearty Cantonese-style congee once in a while (smile).