food the first and foremost thing which comes to my mind is Hokkien Mee.
chicken dish can be found across the Asian belt of Malaysia and Thailand too,
but nothing to beat the authentic taste with which the hawkers here in
Singapore dish out this delicacy.
origin of this dish, but most of the Singaporeans would swear that this
delicacy originate in the area of Rocher. This claim seems to have some
substance as I came to know that in many parts of the country this dish is even
called Rocher Mee. To be honest, if you travel across to the neighboring
Malaysia or even to Thailand, you would be served an absolutely different variety,
perhaps a fried back variety or perhaps you may even be surprised to be served
a soup variety.
culinary secrets of the Singaporeans, you would be told that the dish Hokkien Mee actually refers to the thick yellow noodles which is lavishly used in and
forms the base of this preparation. A little prod further and you will be
pleasantly surprised that this variety of noodles had actually originated from
the Fujian province of China.
city and the country, you will be served with two different variations of this
dish. In some areas, you would get the wet type and in other places you may
perhaps be served with the dry variant. The wet variant is made using a
combination of yellow noodles and thick rice vermicelli, which they call as bee
hoon. For the wet variant, the thick bee hoon is replaced with the thin one.
authentic dish from the hawkers only just because of the reason that they use
charcoal to fry their noodles. These hawkers who are no less than amazing Wok
masters in any way would swear by the use of charcoal stove as the best means
to heat a wok. Apart from the aroma of the charcoal that it lends to the dish,
the charcoal stove ensures that the wok is evenly heated, rather than a gas
stove which makes the bottom of the wok hotter than the sides.