Local Street Food – Chinese

Hokkien lor mee 卤面

This is how I remember Mother used to reuse the braise that remained from braising pork belly. First step is to do the braised pork belly. Then it is just a simple task of added potato starch and egg to the braise.

Hokkien prawn noodle 虾面

The recipe is available here. The main thing is the prawn stock. Once you get the prawn stock, everything else is easy, just like the lor mee.

Cantonese wanton noodle 云吞面

We made the wanton at home, and the char siew was home made too. It ruined out to be quite a challenge because of the chilli sauce for the noodles as well as the wantons and char siew. I appreciate my plate of wanton noodles even more now.

Difficulty :

Hainanese curry mee 海南鸡咖喱面

Hainanese curry mee is not laksa. This is usually sold with Hainanese chicken rice, and some have set up stores just to sell this. A very good example is in Golden Mile Hawker Centre. The chicken (mainly thigh and drumsticks) is prepared the Hainanese chicken way (steamed and chilled). The curry is a Nyonya curry rempeh with bean curd tofu prepared with the chicken stock. Turned out it is quite a challenge to get the right rempeh, but you can recreate it to some degree of authenticity.

Difficulty :

Teochew mee pok 潮州面薄

OK, not much challenge if you can assemble all the ingredients – Fortune mee pork, Bobo fish cake, minced pork, lettuce can all be purchased in NTUC. The challenge is the pork lard and crackling. You need those to create the authentic taste. Nothing can replace pork lard.

Difficulty :