Singapore Laksa

You must have heard of this relatively new “gourmet” instant noodles. I saw it at Sheng Siong the other day. The price was pretty gourmet, so I decided to give it a test.

OK. Like all instant noodles, the cooking part is idiot-proof. There are 2 flavouring pouches inside. One contains a whitish powder and the other an orange-coloured paste. Empty the pouches into a large bowl of water heated over a stove and watch the gravy boil. In terms of aroma, it was definitely laksa.

The instructions say you should put in the noodles and boil for 7 minutes. I suggest cooking it a little longer to make sure the laksa gravy seeps in. The taste? Well, it’s actually quite good. A blind-folded taster may not be able to tell that it’s instant noodles if you add in some shrimp, fish cake, bean sprouts, tau pok and of course, laksa leaves. The noodles may not taste like coarse bee hoon, but it’s nice and chewy if you don’t overcook or undercook it.

Quite pricey, but good if you want a little more out of your instant noodles.

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Mee Siam Mai Hum

This is my favourite breakfast. What better thing to stir up your taste buds when your stomach hasn’t quite woken up yet. But I made this for dinner at home.

You divide the paste into 2 portions. With one portion, you make the gravy. Most pastes require you to prepare your own tamarind juice. I just used half a bowl of freshly squeezed lime juice for this one.

The other portion, you fry until fragrant with oil and then mix with boiled bee hoon. Make sure you boil the bee hoon and don’t just soak it. Otherwise, you’ll end up with the old SAF’s barbed wire bee hoon.

Add lightly cooked bean sprouts and pour the boiling gravy over.

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Prawns Fried With Salted Eggs

This is one of my favourite dishes. It’s easy to prepare and very tasty. First, you need a salted egg.

You would also need some curry leaves.

And prawns.

Next, you fry them, one at a time.

Nice and fragrant. Ready to eat.

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