Monday, December 3, 2007

Singapore Fried Noodles

P1160787

The funniest thing about Singapore fried noodles (singjou chawmei) is it doesn't seem to be a Singapore dish at all. The first time I came across this dish was in Canada, and it was ordered by a friend from Hong Kong. It was the typical delivery/take out order for Asian students along with gonchaw ngowho (dry-fry flat rice noodles) for snowy winter nights. And until today, I have never tasted good Singapore fried noodles in Malaysia or Singapore. In fact, Singapore fried noodles is not available in most restaurants here and even if they oblige you, you'll regret ordering it because it usually is plain and bland.

My friend K of Ohio, USA has requested for a recipe for Singapore fried noodles. This makes me even more convinced that this dish was probably cooked up by some chinese restaurant overseas for undiscerning western people. Whatever it is, I cooked this dish a few days ago and although it tasted better than what we get in the restaurants here (because I used lots of prawns and cha sao and scrimp on the oil), it made me wishing for some good old Canadian/American Singapore fried noodles.

Basically, you just fry each of the items (see pic) separately in a little bit of oil and salt. Then heat up some oil, add 1 T curry powder + 1 t tumeric powder (for color) and fry till fragrant, and then add the noodles (mifun) and some oyster sauce and sprinkle some water and fry until noodles are of desired softness and then add all the other fried ingredients and toss thoroughly. Please adjust the ingredients, K, because it's been so long since I had a good plate of authentic North American singjou chawmei.

8 comments:

Mandy said...

I used to like the Singapore fried noodles from Diamond restaurant. Wonder if their standards have dropped....I certainly couldn't replicate the same thing at home...:(

Shan said...

Okay Terri you need to adopt me and Feed Mee! Hehe

Terri @ A Daily Obsession said...

mandy: i must try it, maybe tonite. i do like diamond's noodles but find it too oily tho. yes, this is surprisingly a difficult dish to cook well at home.

shan: i will i will feed u, promise!

Anonymous said...

Terri, thanks for the recipe, will try to cook it soon. Have a good trip to Melbourne/Brisbane. Look forward to seeing some interesting pictures from your trip. Your friend in Ohio.

Precious Pea said...

Actually, the Singapore fried noodles really looks like that in Singapore? The one i had here in PJ is not as yellowish. My bro-in-law in Melb can whip up really nice Singapore fried noodles and look exactly like yours! Slurps!

NEE said...

No wonder you have been so quiet..so you are of to OZ eh..

ooohhh all the italian and gelato and desserts in lygon....vietnamese, koreans, jap food...enjoy and take lots of great photos.

annie said...

The photo is wonderful and appetizing - did you cook this or did you buy the photo - where is the recipe???

Terri @ A Daily Obsession said...

anne:would anyone pay for this photo? i'd sell it! thnx for d compliment. em, the recipe is in the last para...i didn't give the details because it was too easy plus i didn't measure as i cooked...

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