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
Tag Archives: Hokkien
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
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
Did you ever know that red dates are also known as jujube or ziziphus jujuba? It kind of reminds me of the gibberish phrase ‘zzi zzi pong‘ from a Korean drama that I watched recently, but that’s something else altogether.
Ngoh Hiang, or 五香 in Mandarin, is a mixture of minced meat and vegetables seasoned with five-spice powder (hence its name), rolled up in beancurd skin, steamed and then deep-fried. The local Teochews and Hokkiens love this dish equally, especially … Read more