The Adventures Of A Singaporean Bon Vivant
What you'll find on this blog are all the eateries I've frequented in Singapore and around the world for good food and wine/ drinks. I'm in the process of slowly uploading my photos. Please bear with me, OK?
For more info about me, please go to: www.about.me/KrystynnSG. www.xeeme.com/KrystynnSG
You can also Follow Me on Twitter via www.twitter.com/KrystynnSG
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krystynnsg The World According To KrystynnSG
I must admit that I am not a good cook. To be honest, I can’t cook. At all. I was kicked out of Domestic Science Class (read: Cooking Class) in school when the cake I was baking caught on fire. It really wasn’t my fault! Really.
Many years later, I wanted to impress a guy I was dating with my (non-existent) cooking skills. Tried to whip up some fancy Fried Noodles (like those that I’ve tasted in some rad Chinese restaurants, ya know?). Heated up the wok for about 3 minutes, then poured in some cooking oil onto the wok. BUT - lo and behold, and to cut a long story short, my kitchen caught on fire! Sigh. Thank God for circuit breakers and prayers! Yup, I almost burned down my whole place. Now, THAT was a very traumatic experience.
Hence, I gave up cooking… and decided to eat out! Oh, what pure joy! Being able to taste the best food in Singapore! So, here’s a recipe of one of my favorite all-time Singaporean dishes. If you can cook a mean dish of Fried Fish Noodles with XO, pleeeeaaaaasssse DO invite me over for a meal! ;-D When it comes to good food and great wine, I am NOT shy! ;-)
Ingredients
Sliced fish
意面 (Fried Noodles), enough for 1
Dried Cuttle Fish
1/3 Cup Evaporated Milk
Green Vegetables (Chai Sim, or ANY Green Vegetables e.g. Lettuce)
1 Cup of Water
A Few Slices of Ginger
Oil, for Greasing
1 tbsp of XO Wine (To Be Added Last)
Salt (Seasoning A)
Sugar (Seasoning A)
Sesame Oil (Seasoning A)
1 tsp Light Soy Sauce (Seasoning B)
1/2 tsp of White Pepper (Seasoning B)
1/2 tsp of Sugar (Seasoning B)
1 tsp Salt (Seasoning B)
1 tbsp Shaoxing Jiu 邵兴酒 aka Chinese Cooking Wine (Seasoning B)
How to make XO Sliced Fish Noodle Soup
Marinate sliced fish with seasoning B for at least 30 minutes (You can marinate it for one whole night to get the full flavour);
Heat oil in wok.
Fry ginger and fish until 50% cooked.
Pour in water and bring to boil.
Add in noodles, evaporated milk, cuttle fish and seasoning A.
Cook for 3 minutes or until the noodle gets soft.
Add in green vegetables and,
Cook for 30 seconds.
Remove from heat.
Add in 1 tbsp of XO wine and stir well before serving. (This is optional)
Note: The evaporated milk is used to get rid of the fishy smell, and make it tastier.
