Singapore fried noodle 星洲炒米

Today had began simple. Waking up to sunshine, like a eager child, I got up to check the sky to be gloms by a spot of dark cloud at the far end. This year, the weather had been erratic, frantic with thunderstorms and pouring rain. the wet season took longer than usual. With only a short streak of sun, never longer than a few hours before the looming dark clouds took it away. Dismayed, I got back to lazing around in bed, simply embracing the luxury of having no-sun-no-plans plan, nothing else really to do but to daydream. 

With a childish willingness, we began to immerse ourselves in make–believe characters. I imaged the sun to be a cheeky white-breaded grandpa with a walking stick. His name is Mr. O'mighty Sun, who had taken his longest vacation and somehow forgot to return back to work. I wondered is Mr. O'mighty Sun finally done with his holiday. We joked about calling Mr. O'mighty Sun to stop wooing the moon, reminding him come to work because we wanted to take a break from the city and head down to beach island. Picking up the phone, we pressed "SUN" on the calling pad, his assistant, Cloud, in her dreamy weak voice, told us he had step out from his desk. We protested with urgency and Cloud was kind enough to put us on hold while she dispersed to find Mr. O'mighty Sun. Eventually, she did manage to find Mr. O'mighty Sun and we finally spoke to him, begging him to shine for the day, promising to praise him with our sun dance in exchange.

We did our dance a few times just to make sure we had pleased him enough and packed our beach bags. Up above, shining bright over us as Mr O'mighty Sun promised to be. I'm down by the beach club basking in sunny zest. sipping a cool daiquri and writing.  I felt the warmth of the sun kissed my face, absorbing the glow deep into my skin, to replenish the energy the oppressing rain took away. Ah, life is perfect. Today feels like a holiday. Is the dreadful rainy season over yet? I hope it is.

At sundown, I felt recharged, ready to heat up the wok, do some more sun dance and eat something yellow.

Singapore fried noodles is not actually from Singapore, but a Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork (char siu), and vegetables.

Feeds 2 generously.

100g dried rice noodles
2 tablespoon shredded fatty barbecued pork (char siu)
Handful of bean sprouts
⅓ bell pepper (red), sliced
⅓ bell pepper (yellow), sliced
⅓ bell pepper (green), sliced

½ large onion, slices

2 egg, beaten with a few droplets of fish sauce
2 tablespoon oil for frying
1/8 tsp salt
1/8 teaspoon ground white pepper
2 teaspoon curry powder

1 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon sugar
Handful of spring onions, cut about 1.5 inch length
½  cup water

Marinades for rice noodles
1 tablespoon light soy sauce
1 tablespoon fish sauce

Boiled the dried rice noodles in hot water for 30 seconds to a minute or until they just get softened. Drain and toss in the soy sauce and fish sauce. Set aside cover with damp cloth until ready. This method prevents the rice noodles from breaking, letting the steam cook it through.

Over medium heat, heat oil in wok. When heated, sauté onion and peppers; add in sugar, and cook them for about a minute then add in all the spices and fry until fragrant. Put in the char siu, stir fry for quick and push aside, and followed by the eggs (add some more oil if required). As the egg is half fried, stir in the marinaded rice noodles and bean sprouts. The noodles and bean sprouts need to be cooked for about a minute or so (adding some water if its too dry), during which just constantly turn and flip all of them to assemble well. Lastly, add in the spring onion, toss until wilted. Serve hot and enjoy!

-till next post, ss.

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