hoi sin

SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit ! Life is Good !
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Click here for more Asian Style Noodles on ChefsOpinion
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Singapore Noodles

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Preparation :
To read instructions, hover over pictures
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: julienne of 1 medium onion, 1/2 small head white cabbage, 2 ea medium-hot chilies, 3 stalks scallion

: for the seasoning/sauce, mix 1 cup chicken stock, 3 tblsp soy sauce, 1 tblsp oyster sauce, 1 tblsp hoi sin sauce, 1 tblsp chili paste, 1 tsp garlic paste, 1/2 tsp grated ginger

: whisk 4 eggs, season with kosher salt to taste

: season 6 oz shrimp and 8 oz sliced chicken with kosher salt and cayenne pepper to taste

: add 1 tblsp corn starch to the shrimp and 2 tbls corn starch to the chicken, mix well

: stir fry chicken and shrimp in 1 tblsp peanut oil until 3/4 done

: remove chicken and shrimp from the pan, set aside (the carry-over heat will continue to cook them through)

: stir fry the onions in ame pan/wok until translucent

: add the cabbage, chillies and scallions, saute another minute

: remove veggies from pan, set aside

: in 1 tblsp peanut oil, stir fry 1 pck soaked rice sticks for two minutes soak according to your preference, I like to soak them for 10 minutes)

: move rice sticks to one side of the pan, add 1 tblsp peanut oil to the empty side of the pan

: scramble the eggs until set

: mix the eggs and rice sticks well, stir fry another two minutes, add 3 tblsp good quality curry powder, stir fry for another minute until well mixed

: return the veggies, shrimp and chicken to the pan, add the seasoning/sauce, stir fry until all is well mixed

: stir fry another minute, check/adjust the seasoning

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

: Singapore Noodles

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Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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For 50 years I have prepared and eaten Filet Mignon with either Sauce Bernaise or a Demi Glace derived sauce, such as Sauce Chasseur, Sauce Bordelaise, Sauce Chateaubriand, Sauce Perigueux, Sauce Robert, etc, just as any hot-blooded, french-trained chef would do 🙂
Yet yesterday, although I had demi glace at hand ( I usually make a batch of demi glace and freeze it in individual portions ), for this dish I wanted to try something new, especially something to go well with the shiitake mushrooms.
So I mixed together the following ingredients which are a staple on my cupboard :
” Hoi Sin Delight ” –
Hoi sin sauce, soy sauce, garlic paste, chili sauce, lemon juice and – hold on to your hat -ketchup ! From this I got one of the best sauces I ever had with grilled or sauteed meat. I liked it so much that from here on I will use this concoction often, whenever I need a quick and delicious sauce or dip for any protein – seafood, chicken, beef, pork or what-not. Even as a drizzle for fried rice or grilled vegetables, this stuff rocks !
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Bon Appetit ! Life is Good !
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Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 2 tblsp hoi sin, 1 tblsp ketchup, 2 tblsp soy, 2 tblsp water, 1 tsp chili sauce, 1 tsp garlic paste, 1/2 tsp lemon juice, simmer for one minute

: Season 5 oz beef filets with kosher salt and cayenne pepper

: Sear in a VERY hot cast iron pan on both sides, finish cooking in a 350F oven until cooked to the temperatore of your preference, remove from pan, let rest for 10 minutes before serving

: meanwhile, saute potatoes in garlic oil until golden

: add reconstituted shiitake, season with kosher salt and cayenne pepper

: when mushrooms are heated through, add a generous dollop of butter and chopped cilantro

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

: Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Shrimp Lo Mein ( 撈麵 )

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Of all the Chinese, Asian and Chinese/Asian-inspired dishes I prepare at home, the fast and easy to prepare Lo Mein is the one I cook most often. I usually vary the main ingredients according to what’s in my fridge and/or cupboard, but the basis are always Chinese wheat noodles, seasoned with oyster sauce, soy sauce, lemon juice, grated ginger, garlic paste and chili paste. Sometimes I augment the seasoning with hoi sin sauce. As for the other main ingredients, I use vegetables, pork, beef, seafood, poultry or mushrooms, sometimes just one of them, sometimes more than one and sometimes all of them together. In all the years I prepared this dish, I never had one I did not love and I never get tired of it, no matter how often it flies in through my kitchen window 🙂
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Bon Appetit ! Life is Good !
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Shrimp Lo Mein (撈麵)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: for 1 pound of dried pasta, mix 1 tsp lemon juice, 1 tblsp chili paste, 2 tblsp oyster sauce, 4 tblsp soy sauce, 4 tblsp water or stock and 2 tblsp hoi sin sauce (optional)

: stir fry 1 tblsp garlic paste and 1 tsp grated ginger in 4 tblsp peanut oil until fragrant

: add baby bok choy, mild chilies, carrot julienne and onion julienne ,stir fry 1 more minute

: add shelled and deveined shrimp, stir fry another minute

: add chinese wheat noodles and sauce mix, stir fry until heated through

: check/adjust seasoning

: Shrimp Lo Mein (撈麵)

: Shrimp Lo Mein (撈麵)

: Shrimp Lo Mein (撈麵)

: Shrimp Lo Mein (撈麵)

: Shrimp Lo Mein (撈麵)

: Shrimp Lo Mein (撈麵)

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit ! Life is Good !

Fiery Lamb With Noodles And Vegetables

Saute Fine diced Onions, Garlic Paste And Grated Ginger

Add Lamb, Saute Until All Lumps Are Broken Up

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

Boil Egg Noodles, Drain, Mix With Sesame Oil

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Fiery Lamb With Noodles And Vegetables

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