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Singapore Chow Mein - 星洲炒米

Ingredients (Serving 1-2 persons):
½ bowl of prepared Rice vermicelli, 1 egg, 1/2 bowl container fresh beansprouts, 1/4 bowl of meat mix (cooked chicken, Cha Siu & small shrimp/prawn’s), 1 chopped fresh or dried bird's eye chill, 1/4 sliced onion, 1/4 sliced red pepper, 1 sliced spring onion (green part only), 1/2 tsp Malaysian curry powder, 1 tsp #myjimmysate, 1 tsp Dark Soy, 1/2 tsp salt, 1/2 tsp Sugar, 1/2 tsp White pepper

Methods (Preparation and cooking time: 25 mins):
1. Heat wok on high until smoking and add a ladle of oil, coating the wok surface.
2. Pour out excess and leave 3 tbsp in wok.
3. Add the egg and scramble for 10 sec before adding the onion, pepper, chill and noodles.
4. Leave on high heat for 10 seconds before tossing mixture together.
5. Cook for 10 seconds before adding the beansprouts & mixed meat.
6. Continue tossing together for another 15 seconds.
7. Add dark soy, salt, sugar, white pepper and mix thoroughly.
8. Finally add the curry powder, Jimmy's Sate and the spring onion, tossing mixture together over HIGH heat for 15-20 seconds.

Tips:
1. These noodles need to be soaked in boiling water for a few minutes before being strained and covered with a damp cloth and left for 10 minutes to dry. Then proceed with the above recipe.
2. If using a STRONG burner/hob then you may need 20ml water when adding the soy sauce to stop the dish burning and catching on the bottom of the wok.*
3. It is quite spicy and you may want to lower the white pepper to suit your taste.

Eddy Lam's Album: Wall Photos


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