I am from Singapore. The first time I experienced eating Singapore rice noodle with curry was when I lived in China. The next experience was during my stay in Australia. I was told by a Chinese chef that the recipe came from a creative Hong Kong chef. Interestingly, I have never, ever eaten noodle with curry powder added to it, and I am 62. We have different kinds of noodles like yellow noodle, thin rice noodle, thick flat rice noodle, wheat noodle etc & the noodle dishes come from the Chinese, Malay & Indian races. Noodles can be found in all S.E. Asian countries because being close neighbours, there were influences. I may be wrong but I believe that noodle was first cooked by the people from China. Even Marco Polo learnt from them.
In Singapore, you cannot find a dish called "Singapore rice noodle". The dish is known by the type of noodle & ingredients used and even then with the Malay and Indian people, their noodles are cooked with e.g. sambal & tomato sauce & hence, are spicy & different from the Chinese noodle dishes. "SWOOC" is correct to say that this dish comes from HK & probably printed on the menu for their customers to select.
for anyone who's interested, this is a hk dish. it's got singapore in it's name because hongkies (and even chinese) like to name dishes with country names. like italy noodles for pasta :P.
Singapore meehon usually in Malaysia is white color..put bit of black pepper in it.. vinegar..tomatoes..and cili padi..not curry powder..noodle that u just cook in this vid we call fried meehoon..
Malaysian also called it Singapore Noodle or Mee Hoon Goreng Singapore. The one that she cooked we simply called it Mee Hoon Goreng or a direct translation into English, Fried Rice noodle. I believe the one which originated from singapore has a slightly different ingredients. And are pale in color. But nevertheless delicious if done right.
This is very spicy like really spicy. I like Singapore noodles when I get it out and this is very much more spicy. Might want to try 1 tbsp curry to start.
I recognised the tin on her kitchen top. Its Ayam (it means Chicken in Malay). A very old Co, we use to get it easily in UK but not anymore. Spore noodle is not the same without this an a bit of turmeric powder for the special fragrant. Buy the tin one whic is better than packet. Never ever the paste. Just a quick Google it's still available in Australia. If no joy, go for in between Madras and Kurma powder with the stronger coriander powder base. If you see Babas brand, that's as good but don't go heavy handed. My Ayam tin is precious kept specially for this dish. Good Luck.
No oyster or rice wine please in my opinion. Curry powder, tumeric should be the leading fragrant. Its gets killed by curry fragrant anyway so no point.
Up until now I still don't know the local name of this dish, I just know it as "singapore noodles" even most Singaporeans themselves only know it by that generic name. She is so O.C. when making it. With the right sequence you can dump all the ingredients in the wok and they will all cook at the same time. I like to use soy sauce, sweet soy sauce and oyster sauce as it gives out a good stir fry taste and smell. I'd go easy on the curry especially the powder one as too much of it will overpower and mess the whole dish
Yeah looks good. Just don't call it Singapore noodles. Malaysia and Singapore are of similar cultural backgrounds. It didn't come from anywhere but when you do a stir fry noodle, it is usually race specific, mainly Chinese, Malay and Indonesian which are present between Malaysia, Singapore and Indonesia. The school of thought of a country that has one specific race is not applicable in this context.
Awful Wok - overcooked shrimp - left over dried out chicken - garlic & ginger added too late - only veg onion & red pepper. Lousy take on Singapore Noodles . . .
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I am from Singapore. The first time I experienced eating Singapore rice noodle with curry was when I lived in China. The next experience was during my stay in Australia. I was told by a Chinese chef that the recipe came from a creative Hong Kong chef. Interestingly, I have never, ever eaten noodle with curry powder added to it, and I am 62. We have different kinds of noodles like yellow noodle, thin rice noodle, thick flat rice noodle, wheat noodle etc & the noodle dishes come from the Chinese, Malay & Indian races. Noodles can be found in all S.E. Asian countries because being close neighbours, there were influences. I may be wrong but I believe that noodle was first cooked by the people from China. Even Marco Polo learnt from them.
In Singapore, you cannot find a dish called "Singapore rice noodle". The dish is known by the type of noodle & ingredients used and even then with the Malay and Indian people, their noodles are cooked with e.g. sambal & tomato sauce & hence, are spicy & different from the Chinese noodle dishes. "SWOOC" is correct to say that this dish comes from HK & probably printed on the menu for their customers to select.
for anyone who's interested, this is a hk dish. it's got singapore in it's name because hongkies (and even chinese) like to name dishes with country names. like italy noodles for pasta :P.
great version of this awesome noodle dish!!
Thank you Justine.
I made my first batch of Singapore noodles by watching you...and it was delicious!
Singapore meehon usually in Malaysia is white color..put bit of black pepper in it.. vinegar..tomatoes..and cili padi..not curry powder..noodle that u just cook in this vid we call fried meehoon..
You just explained it why it is white colour, because the one you had are in Malaysia, not from Singapore
Malaysian also called it Singapore Noodle or Mee Hoon Goreng Singapore. The one that she cooked we simply called it Mee Hoon Goreng or a direct translation into English, Fried Rice noodle. I believe the one which originated from singapore has a slightly different ingredients. And are pale in color. But nevertheless delicious if done right.
She did a good job
I made this vegan quite easily and it is extremely yummy!
This is very spicy like really spicy. I like Singapore noodles when I get it out and this is very much more spicy. Might want to try 1 tbsp curry to start.
What is the brand of curry powder you used? Other recipes also use rice wine and oyster sauce. What is your opion that?
I recognised the tin on her kitchen top. Its Ayam (it means Chicken in Malay). A very old Co, we use to get it easily in UK but not anymore. Spore noodle is not the same without this an a bit of turmeric powder for the special fragrant.
Buy the tin one whic is better than packet. Never ever the paste. Just a quick Google it's still available in Australia.
If no joy, go for in between Madras and Kurma powder with the stronger coriander powder base.
If you see Babas brand, that's as good but don't go heavy handed.
My Ayam tin is precious kept specially for this dish.
Good Luck.
No oyster or rice wine please in my opinion. Curry powder, tumeric should be the leading fragrant. Its gets killed by curry fragrant anyway so no point.
Add green pepper not just for fresh contrasting colour but for the rawness fragrant that carrys the turmeric fragrant forth.
Up until now I still don't know the local name of this dish, I just know it as "singapore noodles" even most Singaporeans themselves only know it by that generic name.
She is so O.C. when making it. With the right sequence you can dump all the ingredients in the wok and they will all cook at the same time. I like to use soy sauce, sweet soy sauce and oyster sauce as it gives out a good stir fry taste and smell. I'd go easy on the curry especially the powder one as too much of it will overpower and mess the whole dish
No chilli??
This lady says the Singapore Noodles is from Hong Kong. I'm have not confirmed it yet....
Straya🇦🇺♥️
Datin Alyah masak sedap lagi
Actually Singapore noodles is very common in Singapore.... It's known as 'xing zhou mi fen' and is commonly found in Singapore style coffee-shops.
Suprianto no it isn’t. I have never ever ordered Singapore noodles in my 33 years of living here.
@@foodmore are you really in Singapore? It's in every Zi char menu.
Hong Kong is where they originated from
a white lady cooks like a malaysian woman, thats the dream.
God no!... Malaysians can't cook to save your life!
not even gonna to argue from a filthy third world country. Go and claim something else like sukarno or susilo gampang or something
All you need is a wok and a frock ......
I’m from Singapore haha, wth is this singapore noodle
The irony is in Singapore we don't call it singapore noodles. But in quite a few neighbouring country they do.
Xing Zhou mi Fen.
Yeah looks good. Just don't call it Singapore noodles. Malaysia and Singapore are of similar cultural backgrounds. It didn't come from anywhere but when you do a stir fry noodle, it is usually race specific, mainly Chinese, Malay and Indonesian which are present between Malaysia, Singapore and Indonesia. The school of thought of a country that has one specific race is not applicable in this context.
Why do Australians insist on pronouncing every vowel when just saying the word, “no”. ?
Hahaha it’s true
This is not singapore noodle..and they dun use curry powder..its jz mostly soy sauce/oyster sauce base..
Awful Wok - overcooked shrimp - left over dried out chicken - garlic & ginger added too late - only veg onion & red pepper. Lousy take on Singapore Noodles . . .