Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Hello Everyone! Tonight I will be sharing with you another Singaporean dish that I love. What I love about this is the curry powder that is incorporated into this fried noodle dish. When I first tried this noodle dish, I didn’t expect it to be coated in curry powder – well, I mean, it’s not like the name of the dish was a dead giveaway for what’s in it. So it was definitely quite unique to me when I first tried it – and I loved it!

I kind of went with it on my own after indulging in much of it over the past several years, but I did refer to Saucy Spatula for reference. I also learnt a few things from her blog, the main one being that authentic Singapore fried rice vermicelli (or know as fried bee hoon), does not include curry. Unfortunately, the question of where the addition of curry originated from cannot be answered, however many claimed it to have come from Hong Kong. So why isn’t it called Hong Kong fried rice vermicelli? Well, apparently this noodle dish resembles more towards the Singapore fried bee hoon so I guess why argue with that?

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

PREP TIME 5 MINS | COOKING TIME 25-30 MINS | SERVES 4-5

INGREDIENTS

  • 450g bee hoon (thin rice vermicelli noodles)
  • 250g char siu pork (Chinese BBQ pork)*, sliced
  • 100g beansprouts
  • 2-3 garlic cloves, minced
  • 2 Chinese sausages, sliced diagonally
  • 2 red bird’s eye chillies, sliced
  • 1 large free range egg, beaten
  • 1 small brown onion, diced
  • 1/2 a head of cabbage, sliced
  • Tricolour capsicum (1/4 of each), sliced

For the sauce

  • 1/4 cup light soy sauce
  • 3 tbsp cooking wine
  • 1 & 1/2 tbsp curry powder
  • 1 tsp sugar
  • 1 tsp white pepper powder

*If you can easily buy it at the shops, or even your local Chinese restaurant, then I do recommend that you just buy it if you want your fried noodles now and fast! (It takes a considerate amount of time when you’re making your own char siu pork at home). But, if char siu is not available, you can substitute with ham, bacon, or shredded pork.

METHOD

  1. Start off by bringing a large pot of slightly salted water to a boil. Once boiling, add the rice vermicelli noodles and cook according to packet instructions, about 15 minutes for this brand of noodles. Once the noodles are done, drain and set aside.
  2. While the noodles a boiling away, mix the sauce ingredients in a small bowl. Set aside.
  3. Heat oil in a large frying pan over medium-high. Add the beaten egg and spread around the frying pan until thin. Fry for about a minute per side, remove and set aside to cool. Once cooled, slice them into thin strips.
  4. In the same frying pan, heat a little bit more oil and then sauté the garlic and chillies until fragrant and golden brown. Then add in the onions and cook until soft, about 2 minutes altogether.
  5. Add the Chinese sausage slices and cook for about 2 minutes. Follow with the char siu pork and capsicum, cooking for a further 3-4 minutes. Finally, add in the cabbage and beansprouts, cooking until just about to wilt.
  6. Add in the drained rice vermicelli noodles together with the sauce and give it a good mix, until the noodles are evenly coated with the curry powder mixture. Turn the heat off, garnish the noodles with some spring onions, and top with the sliced fried egg.
  7. Serve immediately with a squeeze of calamansi or a lemon wedge. Enjoy!

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

Singapore Mei Fun (Fried Rice Vermicelli Noodles in Curry Powder)

BON APPÉTIT

– Ally xx

myTaste.com

Kolo Mee (Flash-boiled Egg Noodles)

Kolo Mee (Flash-boiled Egg Noodles)

Hello Everyone! Tonight, I’ve got a very popular breakfast/brunch noodle dish to share. I remember when I was growing up, we’d travel at least 20 minutes to our favourite kolo mee place in Brunei for many years! It was kind of like our special Sunday breakfast routine with the whole family before we’d go about and do our grocery shoppings for the week. Since that place closed down a couple of years ago, we barely have kolo mee in our weekly meals – but now that I have my own way of making kolo mee, I can whip it up almost any time I crave for it!

“The secret to amazing kolo mee lies in the use of pork lard. I know this is not very healthy if eaten in large quantities but the reason why it’s used is because it coats each and every strand of the noodles with some seriously delicious meaty flavours.” — The Malay Mail Online, 2013

I guess you could say that my version of Kolo Mee is a little bit healthier (but not entirely) as I use vegetable oil instead of pork lard. Also, traditional kolo mee dishes, especially in restaurants, use quite a significant amount of MSG to enhance the flavour of the dish. The recipe that I will be sharing today doesn’t use MSG at all and is still very tasty! If you want a halal version of this dish, you can substitute the minced pork for minced chicken and just have a generous serving of fish cakes/balls instead of char is pork. You can also get creative and top it with your favourite breakfast must haves like some crispy bacon on the side or topped with a sunny-side up with the runny yolk and all that pizzaz!

Kolo Mee (Flash-boiled Egg Noodles)

PREP TIME 5 MINS | COOKING TIME 20 MINS | SERVES 6-8

INGREDIENTS

  • 450g fresh kolo mee noodles
  • 250g lean minced pork
  • 250g char siu pork (Chinese BBQ pork)*, sliced
  • 2-3 garlic cloves, minced
  • 2 small red onions, diced
  • 1 bunch gai lan (Chinese broccoli), cut into 2″ lengths
  • 1 fish cake, sliced diagonally
  • 1 red bird’s eye chilli, sliced
  • Chilli Oil
  • Ground salt and black pepper to taste
  • Light soy sauce
  • Sesame Oil
  • Spring onion

*Apparently, it takes a considerate amount of time when you’re making your own char siu pork at home that is! If you can easily buy it at the shops, or even your local Chinese restaurant, then I do recommend that you just buy it if you want your kolo mee now and fast!

METHOD

  1. Add about a tablespoon of light soy sauce, and a teaspoon of chilli and sesame oil into about 6-8 individual bowls/deep dishes. Set aside.
  2. In a small frying pan, heat about 3-4 tablespoons of vegetable oil over medium-high. Add the diced onions and frying until browned and crispy. Set aside. In the same frying pan, fry off the fish cake slices, about a minute or two per side. Set aside.
  3. Heat a medium-sized frying pan (or wok if you like) over medium-high. Add about a tablespoon of the oil used to fry the onions and fish cake to the pan and sauté the garlic and chillies until fragrant and golden brown, about a minute or two.
  4. Then add in the minced pork, followed by the ground salt and black pepper. Give it a good mix and leave to cook for about 5 minutes. Add in about 2 tablespoons of light soy sauce and cook for a further five minutes. Remove the pan from the heat and set aside.
  5. Bring a large pot of water to a boil. Once boiling, flash-boil the stalks of the gai lan first, then followed by the leaves until tender and wilted. Remove from the boiling water and set aside.
  6. Flash-boil the kolo mee noodles, in batches if you wish, for about a minute or two.  Once done, divide equally into your prepared bowls with the sauces and give it a good mix. Top with the minced meat, fish cakes, char siu pork, gai lan, fried onions, and spring onions. Serve immediately and enjoy!

Kolo Mee (Flash-boiled Egg Noodles)

BON APPÉTIT

– Ally xx

myTaste.com