I often find it amusing whenever I see ‘Singapore Fried Noodles’ on the menu in a Chinese restaurant. This is because you won’t find ‘Singapore Fried Noodles’ sold in my native hometown of Singapore. While many hawker stalls sell fried vermicelli or noodles as a simple breakfast dish, it’s not considered a signature dish like Laksa or Char Kway Teow. Instead they’re sold ready-wrapped in simple brown paper packets for the breakfast crowd to pick up quickly on the go.
So, how a simple home-style Asian noodle dish became known as ‘Singapore Fried Noodles’ overseas remains a mystery to me. That said, fried noodles are not only tasty, but easy enough to whip up quickly for a weeknight dinner.
My version of fried noodles are reminiscent of the type sold in hawker stalls over Singapore. However, I’ve substituted the traditional Hokkien noodles with wheat noodles which are easier to obtain here in Australia.
This dish is so simple to prepare at home, you’ll never order ‘Singapore Fried Noodles’ again.
Continue reading “Basic Fried Noodles”
Nasu-Miso (Fried Eggplant with Miso Sauce)
Like many people, I’m a big fan of Japanese food. I consider Japanese cuisine to be in a class of its own, with its emphasis on unique, fresh flavours and aesthetic presentation.
That said, I also find Japanese cooking to be very challenging. What looks to be a simple dish often involves plenty of preparatory work, skill and zen-like focus throughout. If you take shortcuts or cut corners, chances are you won’t get a fully authentic result.
Hence, for a long time I was too intimidated to attempt cooking Japanese food at home. Then I came across Emi Kazuko’s excellent cookbook Japanese Cooking
. This book is well written, with detailed descriptions of various Japanese ingredients. The recipes vary in difficulty, but overall they’re easy enough for most cooks to follow.
This recipe for Nasu-miso or fried eggplant in miso sauce, has become one of my favourites. It’s simple and easy to prepare, and the taste is simply extraordinary. The soft, chewy texture of the eggplant is complemented with the unique taste of miso and a rich sauce made from Japanese condiments.
Continue reading “Nasu-Miso (Fried Eggplant with Miso Sauce)”