Yile also - Fujian fried noodles

Singapore's fried koeh is fried by Teochew people. But when you get to Shantou and Chaozhou, you just can't find it, just like going to Hainan Island and not having Hainanese chicken rice. These delicacies have become unique to Singapore.

It can also be said that it evolved from the snacks of the mainland, which is suitable for the appetite of the Nanyang people, and is also a new fusion dish. And this fusion to the years of tempering and elimination, can survive, is already traditional and classic, can be accepted.

Another kind of Hokkien fried noodles is also an example, which is different from the Black Fried Hokkien Noodles in Kuala Lumpur and is white in color.

In Geylang Twenty-Nine Lane, it is again run by an old friend of mine. After he first heated the oil, he put dozens of eggs into the pot with a dozen eggs, then put a large wok of noodles and kway tees into it, and then continued to add shrimp soup to cook the noodles.

The secret is that after frying, the guests called out, and then took out a plate of noodles and fried them again.

At this time, add shrimp, pork, bean sprouts and leeks and other ingredients, add eggs and a lot of garlic, and a plate of noodles is completed.

"This kind of noodle, which cannot be found in Fujian, was invented by my friend!" I narrate in the narration.

The person who fried the noodles immediately responded: "It's not me, it's my dad."

Generation after generation, the ancient sense of taste has been preserved, we recorded one by one, and then went down to shoot boiled wonton noodles, noodles and Hong Kong silver noodles are different, not so much alkali water, not too hard. The wonton of the bun is made of pork instead of shrimp and other fillings, and relies on the soup base to boil out the flavor, and the soup is boiled with a large number of river fish. The ingredients of the char siu, only take lean meat, eat another different taste from Hong Kong, although it is wonton noodles, it is another fusion in Singapore.

There is also a famous Fujian shrimp noodle, the soup base is made of shrimp head and shrimp shell and pork bones, but after trying it, it is found that it is not as fresh as before, and it has not been used to cook soup with shrimp, a famous dish, which has been lost.

It also recorded The Cantonese fried Rice Noodles, etc., Singapore's ancient taste of noodles, is really brilliant. This is the main reason why I became a noodle fool, I learned one by one, the noodles of Nanyang and the mainland are stealing teachers, and I can already use noodles for breakfast, each day is different, and I can't finish eating for a month.