tag:blogger.com,1999:blog-4148635935379992641.post3666852375015857932..comments2024-03-28T09:47:52.694+00:00Comments on Hollow Legs: Not Singapore Fried NoodlesHollow Legshttp://www.blogger.com/profile/07152329184111658897noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4148635935379992641.post-21874419179530474252012-02-01T19:09:52.715+00:002012-02-01T19:09:52.715+00:00MMMMM this looks good! Great Blog! Definitely a fa...MMMMM this looks good! Great Blog! Definitely a favourite!Leni and Mimihttp://www.leniandmimi.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-71093376505400042802012-01-28T14:41:33.625+00:002012-01-28T14:41:33.625+00:00My husband has been asking me to make these for ye...My husband has been asking me to make these for years and I've never got around to it. Your recipes looks so easy I shouldn't have any excuse now!Corinahttp://searchingforspice.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-44013444213359324592012-01-26T17:12:55.830+00:002012-01-26T17:12:55.830+00:00German - pleased to be of service!
Paul - yes, po...German - pleased to be of service!<br /><br />Paul - yes, pork or chicken would work well too. <br /><br />Shu Han - It was cooked and leftover from another meal I'd made. Great tips though, thanks! ]<br /><br />Grubworm - Always lowering the tone, you ;) An egg would be excellent, either stir-fried in or served fried, on top.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-30182304886948857972012-01-25T08:32:19.945+00:002012-01-25T08:32:19.945+00:00It sounds - and sorry for lowering the tone - a bi...It sounds - and sorry for lowering the tone - a bit like the old fashioned names for syphilis - in England it was called the Spanish Pox, whereas in France it was called the Italian Pox, the Russians called it the Polish Pox etc ;)<br /><br />UNLIKE all the aforementioned, this looks pretty damn tasty. Would the addition of egg be totally beyond the pale do you think?The Grubwormhttp://www.thegrubworm.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-50631333834140885472012-01-24T22:07:04.948+00:002012-01-24T22:07:04.948+00:00haha i'm from singapore and the first time I h...haha i'm from singapore and the first time I heard of singapore noodles was when i came over to the uk o.0 that said, we do enjoy fried rice vermicelli a lot, in many more forms than this! <br /><br />tip for rice vermicelli, either soak it in cold water for about 1 h, or do a quick blanch in boiling water then drain cover and let steam. Either way, while cooking, add about a ladle of stock or water and seasonings before adding the half-raw noodles and let it soak up all the flavours and reach this perfect stage of cookedness without clumping together ;) second way is better, faster and gives springier loose noodles.<br /><br />oh wait but i see you got fresh cooked rice vermicelli! ooh, where from!!Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-15542949486469691792012-01-24T09:41:09.928+00:002012-01-24T09:41:09.928+00:00Made this last night, used some pork as well as pr...Made this last night, used some pork as well as prawns which worked pretty well :D kung hei fat choi!Paulhttps://www.blogger.com/profile/10603263648624634135noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-37231290496834019722012-01-23T17:52:29.883+00:002012-01-23T17:52:29.883+00:00Fantastic dish, i just was looking for a great ver...Fantastic dish, i just was looking for a great vermicelli recipes to try.Germanhttps://www.blogger.com/profile/13982896125560462557noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-57408386169679099652012-01-23T11:41:18.887+00:002012-01-23T11:41:18.887+00:00J - Yep, definitely not Singaporean! In my researc...J - Yep, definitely not Singaporean! In my research I've heard it's because of the addition of spice that people called it that. I've had it with char siu, prawns, leftover chicken, allsorts. <br /><br />Mr Noodles - Me too. Wong Kei does a gloriously greasy version. Kung hei fat choi to you too :) <br /><br />Gary - thanks!Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-22728336333715140092012-01-23T11:01:49.425+00:002012-01-23T11:01:49.425+00:00I've been looking for a good noodle dish to co...I've been looking for a good noodle dish to cook, looks great.The Greedy Forkhttps://www.blogger.com/profile/00287595157974337134noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-4511036131868163592012-01-23T08:34:42.899+00:002012-01-23T08:34:42.899+00:00Singapore noodles is a guilty pleasure of mine! I ...Singapore noodles is a guilty pleasure of mine! I love them even though they were, as J points out, invented in HK. <br /><br />Kung Hei Fat Choi! All the best for the Year of the Dragon!Mr Noodleshttps://www.blogger.com/profile/13327242172810414292noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-75777065740036446192012-01-23T03:29:12.806+00:002012-01-23T03:29:12.806+00:00Haha! So true. I think the dish actually originate...Haha! So true. I think the dish actually originate from Hong Kong rather than Singapore. I grew up in Singapore but I don'r recall having this dish anywhere else other than in Malaysia. In fact, it is more widely available in Malaysia than in Singapore itself as far as I can remember. I think it's due to the addition of curry powder which is of a malay influence and mixing that with a typical chinese-style stir fry. This amalgamation is kind of what singapore food is all about, given the multi-racial nation. Also, it's normally made with Char Siu (BBQ Pork) and also turmeric which gives it a glorious yellow colour. <br />A lovely dish nonetheless :) Happy New year!J@feasttotheworldhttp://feasttotheworld.blogspot.com/noreply@blogger.com