Wonton noodles, otherwise known as 云吞面 (or wonton mee), is usually served with char siew and chye sim as side dishes, as well as green chillies in light soy sauce to eat the noodles with. Given that there are so many things to prepare beforehand (as is apparent in the lengthy recipe below), it is therefore not an easy dish to make at home at all.
Picture courtesy of Bad Candy Facebook Page
Candy Bubble Land. Candy Planet. Candy Dash. Bad Candy. Wait a minute – Bad Candy? Where is the bad candy?
I didn’t know about the existence of this trail till he mentioned it to me. Its name, The Green Corridor, was immediately appealing and triggered my curiosity, especially after I got to find out more about its historical significances and the sentimental values left behind by the chugging sound of trains long gone.
I have not cooked a Maggie mee recipe for more than two years now. It can’t possibly be that I am becoming healthier; it must be that I have forgotten about these recipes and left them in a corner of my bookshelf.
Finally, I got down to digging the piece of paper out and, since it was a lazy weekend morning, decided to choose the next simplest recipe to adapt and try out. So, here it is – a sizzling bowl of curry & seafood noodles prepared under 30 minutes.
The term ‘pub food’, or ‘pub grub’, immediately conjures up images of burgers, fries and fish and chips, as well as the accompanying jugs of beer or caskets of brewed ale, the latter of which plays the more important role of satisfying the booze-craving pub customers. Indeed, serving up large portions of intoxicating alcohol was the key concern of good old English pubs; gastronomy has never played a key role in such drinking establishments until the late 20th century. Pub food was hence commonly viewed in a negative light – as junk or cold food, crudely prepared to serve guests who are gastronomically least appreciating.
