Hokkien Mee

There are several varieties of this Singaporean favourite. Some use thick rice noodles. I personally prefer thin beehoon and no lard/pork. Fish cake is also often used. I didn’t use that on this occasion. That’s why I say that the same dish can vary in taste according to the seasonal ingredients and even the cook’s mood.

Oh Lala

Clams (lala) cooked with ginger, green onion and Chinese cooking wine. You only need very simple ingredients for this dish. The lala is already so full of flavour.

Delicious.Try it yourself. You’ll love it.