EDIT: Ok I realised I didn't address the fake Singapore Noodles. I live in Singapore. I'm a Singaporean. Ask a hundred Singaporeans and 99 wouldn't have heard of Singapore Noodles being a Singaporean dish. That one remaining might tell you they heard of ζζ΄²ηη±³, but that dish wouldn't go any list of "Singaporean dishes". Search up tuck-shop.co and her research on Singapore Noodles if you have to. If you still insist I'm wrong... Then I don't really know what to say to people who wouldn't listen to facts.
A few days ago, I wrote a post about Bisque and introduced you to its flavour cousin in Southeast Asia, Prawn Mee (shrimp noodle soup; 'Mee' stands for noodles). Today's dish is a stir-fried noodle with prawns and pork, which cooks similarly to risotto in that you gradually add stock to let the carbs (noodles in this case) absorb the flavour.
If you prefer a video version of this post, here's a link to follow instead: https://www.youtube.com/watch?v=dG7NvfrxeNg
A Dish Found Only In Singapore
Fried Hokkien Mee is what I would call the "Real Singapore Noodles", as from what I know, this dish is found only in Singapore.
Which is really peculiar, because most Chinese hawker dishes can be traced back to various regions in China, and there are often similarities you can spot. The most famous example would be Hainanese Chicken Rice, which can be traced back to Hainan Island's Wenchang Chicken. Yet, there isn't a dish similar to Fried Hokkien Mee elsewhere.
Typically, Singaporean hawker dishes can also be found in Malaysia with very slight differences. And again, there is a "Fried Hokkien Mee" in Malaysia, but that dish is more like a classic Chinese braised noodle dish incorporating soy sauce.
Hokkien Mee is a little confusing...
"Hokkien" stands for the dialect originating from the Fujian province in China, and "Mee" stands for noodles. Put everything together and "Hokkien Mee" means "fried noodles from the Hokkien dialect community".
With this interpretation, things can get a little confusing. The black version of "Fried Hokkien Mee" is what people living in Kuala Lumpur, Malaysia will call "Hokkien Mee". But if you go to Penang, Malaysia, "Hokkien Mee" refers to the prawn noodle soup (Prawn
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I think of myself as a decent home cook, cooking is a big hobby for me and I try to practice new techniques and styles of cooking all the time. But one thing I cannot seem to grasp is making fried rice. I have a well-seasoned carbon steel wok that I have tried at least 15-20 times to make fried rice with. I've followed different recipes, nothing.
My biggest issues always end up being the rice being oily or the rice being chewy. My technique is:
I've used day old rice every time, both short and long grain to see if that was the issue. I get the wok ripping hot before putting oil in to coat the wok. I put the rice in and start chopping away, stirring and trying to get as much "wok hay" in as I can. The rice starts to break apart and some starts to stick to the wok a little but I'm mostly able to get all the rice moving. The rice starts to clump and get this sticky consistency, making tossing more like flipping a flapjack. I cook until it starts to brown, trying my best to keep it moving the whole while. I add soy sauce and a little oyster sauce. The rice sticks together, clumps, gets oily, and tastes flavorless.
WHAT AM I DOING WRONG
Edit: you all are wonderful and amazing. I think I have been using too moist rice, as I've used day old rice that was in a sealed container in the fridge. I will try again with the baking sheet idea! Also, the golden fried rice comment really made me hyped to try that as well, so wish me luck!
Of rice and hen
The more expensive shops are pretty good, but I'm not too sure where to find truly good ones. Wok Hey's good(ig) but quality declining recently. Any recs?
