Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce.
If you like the addictive taste of assam, then you’re in for a treat. Assam prawns are sweet & spicy at the same time, and are an asian favourite to cook and share with your family and friends!
It comes as no secret that a good bowl of Prawn Noodles lies in a few factors, the texture of the noodles, prawns cooked just right QQ, chop stick tender pork ribs and last but not least THE BROTH. Many of us who love hawker fare will definitely love a good bowl of soupy Prawn Noodles, and we’re no execption!
Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles.
Ahhhh Popiah, the local oriental burrito. A delicacy for all palates, this is one well loved dish by both locals and foreign friends visiting. what’s great about Popiah is that it provide different texture and flavours in a single bite, from the crunch from the peanuts and the fried pork skin (or other fired fritters) to the fresh and crispy vegetables matches really well with the sweet flour sauce and spicy sambal.
Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.
It’s a good day for dim sum! This time around we thought about giving dim sum a try, and we choose to make our very own… Siew Mai 燒賣 !
Made using the bread (made by miss x) and pesto sauce from pasta john we got from the farmers market, a simple toast for a quick bite.