Category Archives: Noodles

Step By Step Recipe: Singapore Fried Prawn Noodles / Hokkien Mee (福建炒虾面)


Last week at TummyTroll we made our very own Prawn Noodle Soup from scratch: The soup stock alone took almost 2 days, and we made enough soup stock to feed more than 20 people at a party! There was still half a pot of soup stock left and that was enough reason for us to fry up some Singapore Fried Prawn Noodles, or Hokkien Mee, the next day! Although we did not manage to find the thick rice vermicelli, or bee hoon, that is more commonly used in the favourite local dish, we used the thin variety and it was still a delicious plate of noodles due to the flavourful soup stock base, fresh ingredients, and the spicy sambal chilli with a kick! All that was missing was perhaps the opeh leaf for the extra touch of authenticity, and the wok hei for that extra  oomph! Nonetheless here is the recipe to one of Singapore’s most beloved hawker dishes: Continue reading

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Step-By-Step Recipe: Penang Prawn Noodle Soup / Hae Mee (虾面汤)


After having studied in the UK for almost two and a half years now, I still think about hawker food back home on those cold lonely days but the cravings are usually curbed after I attempt to make some dishes from scratch (think our recent Bak Chor Mee or Kaya Puffs from a little while ago). Prawn noodles, however, was something I never put myself to – It is Hae Mee (prawn noodles in the Hokkien dialect) for goodness sake! It’s not just something that can be made out of a Prima Paste packet (well you can, but it won’t quite be the same). In my heart it has a certain artisanal quality that I never thought could be recreated at home unless highly skilled and truly desperate. Hence, when TummyTroll was put to the task of making Hae Mee for a party of 20 over people, we were elated at the prospects of eating authentic prawn noodles, but also fearful: What if our prawns were not fresh enough? What if the soup turned out to be tasteless?

Well, as we have discovered, all these worries were unfounded… Clichéd as it might seem, as long as you put in sufficient hours and effort, prawn noodles, or any other seemingly arduous dish would always turn out good, as it did here! If amateur student cooks like us can make Hae Mee from scratch, everyone else can definitely do it too! We hope that this step by step recipe would serve as a useful photo guide for all the homesick souls out there who are craving a bowl of prawn noodles! Enjoy :) Continue reading

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Step-By-Step Recipe: Minced Meat Noodle / Bak Chor Mee (肉脞面)


Bak Chor Mee, which means “minced meat noodles” in the Chinese Hokkien dialect, is often hailed the unsung hero of Singapore’s hawker food scene. A typical tourist in Singapore would definitely try to have a taste of Chilli Crab, Chicken Rice and even Char Kway Teow (Fried Flat Rice Noodles) – But Bak Chor Mee? Who would go out of the way to try minced meat noodles and list it on their “Top 10 Must Dos” in Singapore? Perhaps, noodles tossed in a myriad of seasonings and topped with random condiments might not make this dish sound the most exciting: After all, such variations could be found all over South East Asia and even East Asia. So what makes this humble food that used to be sold from street-side carts so special?

The answer is: It is really one of the most uniquely Singaporean dishes we can find. There are always similar versions of whatever can be found in Singapore in other neighbouring countries like Malaysia, Indonesia, Thailand et cetera (just think the regional Satay or different types of Laksa in every state of Malaysia). But minced pork noodles the way we eat it in Singapore, can hardly be found in the same form anywhere else in the world (well correct me if I am wrong, but that’s what my research tells me!) And if you ask any Singaporean what their favourite Singaporean hawker food dishes are, Bak Chor Mee is probably one that pops up often enough.

Today, TummyTroll aims to recreate a taste of home by making Bak Chor Mee in our very own kitchen in the United Kingdom. We are definitely not your Tai Hwa or Seng Kee, but we think our rendition is authentic enough to please the average Singapore’s tastebuds (which are not that easy to please at all if you ask me haha). We hope you’ll enjoy our step by step guide to making Bak Chor Mee at home, illustrated with photos of the process and some tips along the way – Makan! :)

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Step-By-Step Recipe: Cacio E Pepe Romano


You might recall me raving about a certain Cacio E Pepe Romano in a previous Travelogue about Rome. 3 months after visiting Rome, I still think about this pasta once in a while – For it to have left such a deep impression on me, you must realize that this pasta is capable of being really, really good. And this is why I am posting this recipe here – It’s so delicious yet it’s so simple! Only 4 ingredients, which includes its own pasta water AND the pasta itself. I think it makes a perfect quick but quality meal for anyone who is in a rush for time (or just extremely hungry and in need of instant gratification)! Continue reading

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CHEAT! / Step-By-Step: Japanese Yakisoba (Fried Noodles 焼きそば)

I’ll be honest with every person on this Earth – I totally live off expired food. And I love it.

Before you start frothing at the mouth and boycotting TummyTroll, let me qualify by my statement by elaborating that “expired food” in this context doesn’t refer to slimy rotten eggs or maggot-infested meat. I am talking about the price-discounted items that are being sold off cheap by supermarkets at the end of the day to clear their stocks. If anything, most of these food are still fresh and good if you know how to choose your good eggs from the rotten eggs!

And for my expertise in this area I should have received a PhD from the University of Life a long, long time ago. Nobody seems to acknowledge my highly coveted skills and talents without first laughing out loud. We’ll see who has the last laugh. Ha ha ha. Anyway, this will be the start of an All Reduced section under the CHEAT! recipes – A godsend to poor students like us I suppose! For your information, this All Reduced meal only costs approximately 45p per person, including the seasoning but excluding the Bonito flakes and Seaweed sheets. It is seriously this affordable!

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We’re eating… Thai Green Curry Fried Noodles (“Green Noodles”)

Fresh egg noodles tossed with julienned spring greens in Thai green curry paste, with a generous sprinkling of my favourite deep-fried shallot garnish

Math was never really my thing in school, and out. You’d see me cringing if anyone mentions anything vaguely related to algebra or calculus. I call it the “gag reflex”, the same way any sensible adult reacts to someone saying “Justin Bieber”. Now you Beliebers don’t go hating on me…

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We’re eating…Gammon Hor Fun

This, is a gammon steak. An unsmoked gammon steak which has been sitting in my freezer for a long time to be precise. (It has already thawed in the photo.) So when I got a sudden craving for hor fun, I thought why not use the chance to get rid of the gammon!

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We’re eating…Singapore-style Char Kway Teow

Introducing…the sweet soy sauce!! Most of us should be familiar with the common soy sauce and it’s darker version – well, the dark soy sauce. But sweet soy sauce? Sweet soy sauce is basically a sweetened version of the dark soy sauce, which is an enriched version of normal soy sauce. That is to say, sweet soy sauce is pretty darn flavourful! Different cuisines have variations of the sweet soy sauce, for example kecap manis from Indonesia and the Thai si eww waan seen above.

Now for the main course – Char Kway Teow (stir-fried flat rice noodles).

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