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Wonderful website, Congratulations. I am looking for a Bee Hoon recipe. I lived right off of Orchard Rd. in Singapore in early1968 to late1969. As a child and loved everything about Singapore, the people the food and Chinese Opera. I especially liked noodle dishes from the stalls, and remember eating at the Paradise outdoor restaurant a lot . I am looking to recreate a favorite noodle dish for my daughter who is a chef . It is a bee hoon recipe though I do not exactly remember the name, I do remember the ingredients. it may have been a Chinese New Year party dish because it contained canned sliced abalone. Ingredients Bee Hoon noodles, oil, soy sauce, sugar, garlic, scallions, oyster sauce, a little baby bok choy leaves or ‘water spinach’ (not sure) thin sliced beef steak, sliced abalone and sliced chicken livers. I remember it as being the best stir fried noodle dish I had ever eaten and I don’t even like chicken livers. The noodles were soft and held the sauce not “quite fried” like Singapore noodles. Thanks for your help in advance. I have tried to make this myself from memory a couple of times but wasn’t quite right.
wiffy replied: — November 17th, 2011 @ 4:58 pm
I have a simple fried bee hoon recipe at http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/, maybe you can adapt it from there.
Hi Samantha, that’s the sweetest thing I have ever heard, thank you!!
I’m really to happy to found NC! Almost everything’s in it! I love it!
One Word, Epic.
I am currently a student based in shanghai for my internship. And well, needless to say, this website saved my stomach. =D
I hope you are still reading this page…haha..
I was reading your “mee suah soup” recipe and was thinking if you know of a type of noodle call “豆签“ and how to cook. If you are not sure, maybe can help me ask your mum.
wiffy replied: — March 18th, 2012 @ 9:19 pm
Hi jonie, is this something like Shanghai noodles? Can use to make zha jiang mian?
Jonie replied: — March 23rd, 2012 @ 4:01 am
Thanks for your reply.
I don’t think is shanghai noodles…I only know when i was sick my mom used to cook this noodle soup for me. Will take a picture one of these days so that you have a better idea.
wiffy replied: — March 23rd, 2012 @ 11:04 am
Hi jonie, does it look like this? http://my-travel-dream.blogspot.com/2011/07/blog-post_19.html look a bit like kway teow hor…. sorry I haven’t cooked this before so I’m not much help, but there are some recipes online. Cooking wise is something similar to cook ban mian? (soup broth, minced meat etc)? I will buy a packet to try if I see it in the stores, keke ….
jonie replied: — March 28th, 2012 @ 4:16 am
yes…it is the package shown on the picture.
no hurry…whenever you have the chance to cook it, remember to post your recipe on your blog…
i follow your blog through google reader…so i won’t miss any of your blog post.
What a wonderful site you have. I had tried a few of your recipes and my kids love them. I am so glad to have got to know your site. Love your recipes and all the lovely food-tography. Thank you for a wonderful site!
wiffy replied: — May 14th, 2012 @ 4:53 pm
Thanks for your encouragement :)
Thank you for all your wonderful recipe and guide. Great guide for me to start learning cooking some of my favorite dishes. Really grateful and appreciate your great contribution. Keep on posting new recipe ::))))
wiffy replied: — June 12th, 2012 @ 12:55 pm
Thank you! Will continue to cook and post!
Any idea if able to cook together a mixture of white and brown rice in a rice cooker?
And what setting should I choose when cooking it?
Rachel Toh replied: — October 10th, 2012 @ 9:05 am
Great website and i tried your roast pork recipe during CNY and everyone was raving about it. Just that my skin wasnt nicely done but the meat was really flavorful and tender. How did you manage to make the skin so crispy and glistening? so nice.
Lily, i cooked white and brown rice all the time. i am using the zoojirushi brand rice cooker and just select the cook rice mode. if you are using origins brown rice (or any harder ones), you may want to add slightly more water than the indicator.
wiffy replied: — October 10th, 2012 @ 12:35 pm
Hi Rachel, for crisp skin, make sure the skin is as dry as can be. Poking surface holes will help the skin to crackle. Depending on the oven you use, you can up the heat or place it on a rack nearer the top heat coils. Even if the skin is slightly charred, you can scrap the charred bits off with a knife. Hope this helps.
Do you have recipe for steamed spare ribs like dimsum style
Would like to have more savoury recipes with Osmanthus
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