Tag Archives: Hokkien

Classic Chinese Popiah (薄饼)

Chinese popiah is a popular side dish which uses spring roll wrappers to roll up a combination of cooked, grated turnips and other ingredients including eggs, bean sprouts, prawns and some basic condiments. There are different types of popiah dishes … Read more

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A Cheat Treat Of Kiam Png (Salty Rice) In A Pressure Cooker

This is one of my recent, most favourite one-pot rice recipes. It is a Hokkien recipe where you cook rice with enough ingredients to make it ‘salty’ – hence the term ‘kiam png‘ (literally ‘salty rice’). It is a healthy … Read more

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Chinese Braised Noodles (Lor Mee)

Braised noodles, or what we more frequently call ‘lor mee’ in Singapore, is a noodle dish that uses thick and flat yellow noodles, served in a thick brown gravy sauce alongside fish cake slices, braised eggs and deep-fried fish slices. … Read more

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Authentically Singapore Prawn Noodles

Whenever I see prawn noodles, I think back to the times when my parents brought all of us to the prawn noodle stall near Pasir Panjang, along the shophouses at the main road headed towards Haw Par Villa. I can’t … Read more

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The Iconic Singapore Fried Kway Teow! (新加坡炒粿条)

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 … Read more

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