Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, singaporean (curry flavored) bifun. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Singapore is renowned for its hawker markets, where collections of small stalls often specialise in one or two signature dishes, from Chinese to Indian to Malaysian to Peranakan or Nonya style cooking. A delicious mix seafood and egg make these fried noodles the best example of Singaporean cooking. The curry flavor is very nice and rich. It's quite a heavy, almost greasy soup The curry sauce is outstanding.
Singaporean (Curry Flavored) Bifun is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Singaporean (Curry Flavored) Bifun is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have singaporean (curry flavored) bifun using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Singaporean (Curry Flavored) Bifun:
- Take 100 grams Bifun
- Prepare 50 grams Chicken breast meat
- Get 1/4 Japanese leek
- Take 1/4 Carrot
- Prepare 1/4 Celery
- Get 50 grams Cabbage
- Make ready 1 Dried shiitake mushrooms
- Prepare 1 piece Ginger (finely chopped)
- Take 1 tsp Chicken stock granules
- Take 1/2 tbsp Curry powder
Sloppy with gravy and stewed cabbages but so satisfying with the must-have pork chops. You might have heard about Hong Seng Curry Rice for its tastiness and hawker son who is doing the godsent favour for all Singaporeans of. (Redirected from Singaporean Chinese cuisine). Singaporean cuisine encompasses the diverse elements of culinary culture of Singapore — derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state. Singapore's food hails from China, Malaysia, India, and beyond—but also, in a sense, from nowhere but itself.
Steps to make Singaporean (Curry Flavored) Bifun:
- Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
- Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
- Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
- Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).
Singaporean cuisine encompasses the diverse elements of culinary culture of Singapore — derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state. Singapore's food hails from China, Malaysia, India, and beyond—but also, in a sense, from nowhere but itself. The hokkien mee, bak kut teh, and chili One of those quintessential Singaporean dishes, though you'll find other versions in Malaysia and beyond. In Singapore, it's a stir fry of egg and rice. The Ramen Rater reviews a green curry noodle from Singapore - Miandom is the maker and this review is part of Meet The Manufacturer.
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