Singapore Mee Hoon Goreng

Singapore Mee Hoon Goreng

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Sa syam na taong paninirahan sa Brunei, kasama na ang malimit na pagbisita sa karatig bayan na Malaysia at Singapore, nakaka-miss ang Singapore Mee Hoon Goreng o Singapore Fried Noodles. Ito ang mga litrato nang minsan ko ito lutin para sa aming hapunan.

200g rice vermicelli
Chicken breast, cut into strips
3 tbsp of minced garlic
1 onion, sliced thinly
1-2 tbsp Curry powder
Green beans, cut into thin diagonal pieces
1 Carrot, cut into fine matchsticks
1 tsp Caster sugar
1 tbsp Soy sauce
Spring onion, cut into ringlets
Salt & pepper

Soak vermicelli in a bowl of hot water for about 5 minutes, or until soft. Drain well.

Heat a tablespoon of oil in a wok. Fry garlic until golden brown. Add chicken and stir-fry for a minute. Add curry powder and stir constantly over medium heat until nicely coated with curry. Season with few drops of patis and saut?� for another minute or until cooked. remove from the wok and set aside.

Heat a tablespoon of oil in the same wok. Add onion and curry powder and stir-fry for about 2 minutes. Add carrots, beans, sugar and salt, and 1/8 cup of water, and stir-fry for another couple of minutes or until beans are tender-crisp.

Add vermicelli and season with soy sauce, salt and pepper. Throw in the cooked chicken and toss well. Garnish with spring onion.

Litratong Pinoy

Ako po ay nagagalak at naimbitahan na maging panauhin sa Litratong Pinoy at sa isang temang malapit sa aking puso. Puntahan nyo dito ang original na blog post.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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