In Malaysia and Singapore,the name of this soup refers both to the simplicity of preparation and the vitamins found in its ingredients.
This noodle bowl,a classic breakfast dish in Singapore and Malaysia,is all about the rich,shimmering broth.
Go to any hawker market around Singapore and you'll find these wings slowly grilling on the barbecue. With a bit of chilli sauce and an ice-cold beer,there's nothing better.
Rather than being an actual Singaporean invention,Singapore noodles are thought to be more of a tribute to Singapore. The dish is said to have been devised by Chinese cooks in homage to the cultural diversity of the island republic,borrowing from a couple of cuisines – hence the curry powder. This version can be tweaked to your preference,or just adapted to use up leftover proteins. It's really simple to pull together and only takes a matter of minutes to cook.
This is a super-easy,non-eggy version of the rich,hot,chilli sauce used for the famous Singaporean chilli crab. It's messy to eat but nobody seems to mind.