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Loh Mee (Egg Noodles in Thick Broth) Recipe

Tuesday, December 31, 2013 | Labels: , , | No Comment »

Loh Mee is a Malaysian staple and is one of my favourite noodle dishes ever.  The noodles used in this popular dish resembles udon but is mostly made out of egg (hence its' yellow colour).  The broth is rather thick as well and provides a rich base for the noodles.  Usually seafood and vegetables (choy sum) are used, however do feel free to experiment yourself.  The icing on the cake with this dish is definitely a dash or two of black vinegar.  This should be done by the diner right before tucking into the dish.  It's quite easy to whip up at home - will definitely prove to be popular!

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

Happy 2014!!!

Singapore Stir-fried Rice Noodles (Mee Hoon) Recipe

Thursday, December 26, 2013 | Labels: , , | No Comment »

There seems to be two major variants of these popular noodles, one the drier version with curry powder and another with a small amount of gravy.  I for one prefer the former.  The very first time I was exposed to Singapore fried noodles was in London's Chinatown when I first went over for university.  Those were the days! My parents were with me and naturally my dad being a 'China Man' wanted to have some Chinese food.  I ended up ordering these popular noodles for the first time in my life.

Anyhow, these noodles are appetisingly spicy, savoury and altogether delicious! This noodle dish is also extremely simple to recreate at home.  As always, you will need crunchy bean sprouts ( I really love them in my noodles), garlic, green onions, some small shrimp and some strips of char siu for added texture.   I hope you'll give this easy dish a try and do feel free to share your favourite version of this ever popular dish.

This recipe is part of my Yuen Chun Recipe, an ongoing project on this blog.

Steamed Pork with Salted Fish Recipe

Monday, December 09, 2013 | Labels: , , | No Comment »

This is a very humble dish that is well known in most Chinese households.  For my Muslim readers, do feel free to substitute with chicken (use the thigh).  Salted fish is an acquired taste and is extremely pungent but oh so delicious! For today, I used Mui Heong salted fish and you can find them in most Asian grocery stores if you live outside of Asia.  This dish is simply steamed pork (minced or sliced by hand is preferable) with ginger slivers added in and topped with some fragrant salted fish.  Although the salted fish is already very flavourful, it is still essential to add a few drops of light soy sauce to bring out the flavours fully.

I do hope you will give this a try - the combination of fragrant ginger and the salted fish is just superb!

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

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Smoky Wok

Smoky Wok

Smoky Wok