The Original Singapore Noodles aka Char Kway Teow

Pictures by my Singapore friend Chinyi Chen whom I met at the Asian Celebrations in town this year. Thank you Chinyi for taking such great pictures!

The Original Singapore Noodles aka Char Kway Teow recipe

2 bags of dried flat rice noodles about 1/2 inch wide, (soak in cold water till pliable, pour out excess water)

1 bunch of spaghetti, the diameter of a quarter, (boil till pliable, strain) or use yakisoba noodles


2 garlic, peel and mince

2 shallots, peel and mince

2 pounds of peeled shrimp with the tail on

8 Chinese sausages, soak in water for 25 minutes, peel and discard casing, cut thinly diagonally 

1 pound of pre-fried fish cakes, cut into strips

1 bunch of Yu Choy Sum or any dark leafy green vegetables, cut and discard 1 1/2 inch of the ends and divide into four equal sections lengthwise

2 cups of bean sprouts preferably without head and tail, wash, rinse and strain, repeat three times 

2 bunches of green onion, remove 1 inch from the root, save the whiter/ lower part of the green onion (about 2 1/2 inches) for cooking other food, cut and divide the top green stalks into 2 inch long pieces

6 eggs beaten


Organic chicken broth (optional)

White Pepper

Black Pepper

Garlic Powder

Onion Powder

Teriyaki Sauce

Dark Soy Sauce

Light Soy Sauce

Oyster Sauce

Soy Sauce Paste

Kicap Manis


Chinese Rice Wine/ Shaoxing Jiu

Add enough oil to coat the frying pan. Add Chinese sausages, fry till almost brown then dish out and set aside.
Add about 1 tablespoon of oil to the frying pan. Fry fish cake till slightly golden brown, dished up and set aside. 
Add 1/2 of the shallots and garlic. Fry till fragrant then add shrimp, add white pepper, black pepper, garlic powder, onion powder, add a little teriyaki sauce, fry till shrimp is cooked, dish out shrimp and excess liquid. Save the liquid. 
Rinse and dry the frying pan with paper towel, add a tablespoon of oil and add the rest of the shallots, garlic and ginger, fry till fragrant then add Yu Choy Sum, dish up and set aside.
Add bean sprouts, then add both types of noodles and the liquid saved from frying the shrimp. Add a little organic chicken broth if the noodles are too stiff. Add white pepper, black pepper, garlic powder, onion powder, 1 shake of dark soy sauce, 2 – 3 shakes of kicap manis, a few dollops of oyster sauce, a few dollops of soy sauce paste, two to three tablespoons of molasses, Chinese rice wine/ Shaoxing jiu and a dash of light soy sauce to taste if it is still bland for you. Stir the sauces into the noodles, toss and mix in well. Add a little more oil to the frying pan if necessary. 
Lastly, push noodles aside and add the beaten egg mixture. Stir fry the eggs till cooked, then push aside and add cockles, toss the noodles or cover the frying pan with a lid till everything is cooked. 
Add back in the shrimp and chicken sausages. Add green onions. Toss them into the noodles and mix in well before serving.
Garnish with cilantro.


Some of the food I cooked in 2016

Curry with no coconut milk

Soup of Toscana

Slow Cooked Pulled Pork with Himalayan Salt

Macaroni Salad

Mini Sliders 

Stir-fry Green Bean with Sambal and Dried Shrimp Flakes

Braised Pork Ribs Noodles with Gyoza Soup

Salted Mustard Leaves and Duck Soup with hint of lemon and sour plums 

Chinese Birthday Noodles Cooked with Red Fermented Beancurd, Pig’s Liver and Sliced Pork

Chicken, Quails Egg and Baby Bok Choy Udon Soup made with clear organic Chicken broth

Fried Rice Vermiculli with Pork belly, Fried Eggs and Baby Spinach

Bake Salmon with Cajun Rub and Parsley

Avocado, Kalamata Olives, Artichoke Hearts and Tomatoes Salad drizzled with Olive Oil, Sea Salt and Lemon Juice

Longevity Egg Noodles with Braised Ground Chicken, Peeled Shrimp and Shitake Mushrooms

BBQ beef

Sambal Okra topped with Fried Onion and Fried Garlic

Beef Bulgogi

Teochew Style Steam Wild Caught Salmon

Potato Salad with Organic Farm Fresh Hard Boiled Eggs, Celery, Mayonnaise, Ground Black Pepper, Garlic Powder and Onion Powder

Turkey vegetable soup, Soon Du Bu Seafood Tofu Soup, Lamb Chop/ Kambing Soup

Gosh, I have been so behind in my postings, it’s been a busy year with the kids.

First of all, let’s kick start the year with some soups, starting with a long overdue near Thanksgiving Turkey vegetable soup that is made from the drippings of roasted turkey stuffed with garlic and drizzled with lemon juice. I used heirloom carrots, russet potatoes, cauliflower, celery and corn together with chunks of roasted turkey. Enjoy!


Next, experimenting with Korean soup, I cooked this seafood soup called Soon Du Bu by frying up some sliced onions, adding clams, canned baby shrimp, green onion, zucchini, white mushrooms, innochi mushrooms and spooning in big blobs of Korean silken tofu. Hope you like them!

Then changing gears to a Singapore Malay soup, I learned to cook lamb/ Kambing soup for the first time introducing baby carrots, potatoes and Fava beans to it to bulk it up. Here’s the YouTube link I referenced:

What do you think of my Kambing soup? Is it a pretty close rendition to the recipe I followed?

Bon appetite!

Lamb Bergedil

Finally made some homemade lamb bergedil. Seasoned with fried shallots, celery, coriander powder, cumin, ground white pepper, garlic salt and onion powder. I used 8 peeled russet potatoes, cut into 1 centimeter slices, deep fried them for about 2 minutes then mashed them with a pastry cutter, mixed in the seasoning and one pound of ground lamb. Rolled them into balls and lather them generously in egg wash and sent them back into the deep fryer for about 5 minutes. Voila, we have these yummy Indonesian potato snack that was our lunch yesterday.


Thanksgiving Dinner Rollout for a Big Party

This is the biggest Thanksgiving dinner we ever hosted. We are so thankful for our friends and the food they contributed. Many came from afar driving several hours to our humble abode to get together with us. Two families stayed the night with us. Our daughter was sad on Friday night when they were gone, she missed the families who stayed with us. Our twenty three pound turkey was a real hit, it was mostly gone. We made green bean casserole, stewed carrots, gravy, turkey, stuffing, sweet potatoes and friends brought mashed potatoes, bergedil, dinner rolls, pumpkin pie, cheese cake, stir-fry veggies, sweet potato Kue talam, agar agar with fruit cocktail, Kue with shredded coconut etc. We drank moscato, ice lemon tea, apple juice and Sleigh’r beer all night. Praise the Lord for this delightful gathering and bless our friends!

Method for roasting my 23 lb turkey: 

I poured lemon juice and a big packet of low sodium Swanson chicken broth over the turkey and seared it uncovered at 425 degrees Fahrenheit for 25 minutes, then I turned the temperature down to 325 degrees, poured a can on Campbell chicken broth over the turkey and added a can of water to the bottom of the pan, covered the turkey in non stick foil and bake for another 2 hours, then poured another can of Campbell chicken broth over it and roasted it uncovered at 350 degrees until the breast temperature reached 160 degrees and the thigh reached 180 degrees.

Shrimp Jemput or Shrimp Fritters

We made these shrimp jemputs for a Halloween pot luck party we went to.


About 1 pound of Cooked Shrimp, remove tail

2 cups of Flour

2 pints of Ice Water

1 bunch of Green Onions, chopped

4 Eggs

1 Tablespoon of Shrimp Paste


Make a batter with flour, eggs, shrimp paste, and ice water to a pasty consistency, mix well. Add chopped green onion. Use hot pot ladles, dipped in oil, then scoop batter and put one shrimp in each scoop. Then deep fry the shrimp fritter in the batter and gently ease it out. Use a deep fryer. Set deep fryer to 325 degrees Fahrenheit. Deep fry each fritter for about 2 to 3 minutes. Do not ease it out of ladle till done. Make a dipping sauce with Vietnamese sweet chili sauce and chopped peanuts.