When I was doing my research for this recipe, my mind came to a sudden halt. ‘Fried kway teow’ means very thin and flat rice noodles that are stir-fried. If that is the case, why do yellow noodles appear in the dish as well? In fact, for most time, those few plates of fried kway teow that I’ve eaten in Singapore have more yellow noodles than rice noodles.
I had half a packet of green lentils that remained after I cooked the lentil soup from Frankfurt a couple of weeks ago. I did not like the idea of them sitting in the cupboard for the rest of the year and then getting forgotten and ignored and purged out of my mind. So I decided to actively search for a recipe that could make good use of the floury characteristic of lentils.
Thai pineapple fried rice is probably one of the most famed dishes that comes to mind when the topic of food in Thailand comes to mind. This dish is popularly served within the husk of the pineapple fruit (though not always, for practicality’s sake!), usually with the country’s freshest pineapples and shrimps as well. One should not forget to try out this dish when one is in the land of smiles.
There are two types of mee goreng offered at the local hawker centers and foodcourts – the Indian type (mee goreng mamak) and the Malay type (Indonesian mee goreng). The former usually looks a lot redder, perhaps because more fresh red chillies and tomatoes are used in the dish. Most mee goreng stalls serve this dish with loads of deep-fried beancurds but I decided to forgo this ingredients because of the lack of time and the want of simplicity. In place of it is a handful of fishcake slices – my favourite! Hope everyone likes it too. 🙂
