Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage
I've received one request on how to make Chinese takeout Singapore fried Mei fun (Mai Fun)around 1 week ago. Before that request, I totally was clueless that about how exactly popular this dish is outdoors China. Yet it's well worth the recognition.
I suppose you may be quite confused why this Singapore stuff food seems on Chinese takeout menu. Even though it is known as as Singapore chow Mei fun, this dish isn't unique to Singapore. China name of the pan fried grain noodle recipe is &"&" which is usually offered in tea restaurant in southern China and Hong Kong. It truly combines several interesting ingredients for instance Chinese char siu or sausage and golden curry powder from India. Incidentally, curry powder has turned into a really popular kitchen seasoning in Chinese kitchen now. And you ought to not feel surprised when hearing the stewed beef with curry and potato continues to be rated as top 20 popular dishes in China now.Anyway, wherever it comes down from and why it's named as Singapore Mei fun, we are able to just enjoy tasty dishes.
Below are great tips concerning the ingredients
- For that curry, golden curry including powder and paste is high suggested because it contains great deal of turmeric powder, this provides you with a golden colour of the ultimate dish.
- About Char Siu, should you just cannot find any store version Char Siu and never thinking about making some in your own home too. You are able to change it with Chinese sausage or bacon.
- Concerning the Mei fun (Mai Fun): Within this recipe, dried thin grain noodle is generally used. Additionally, we've flat grain noodles utilized in beef chow fun. If at all possible, use Taiwanese Mei fun with this recipe since most of top quality Taiwanese Mei Fun supplies a better texture and you'll not finish track of damaged grain noodles.
Warm up around 1/2 tablespoon oil in pan making a thin omelet. Then shred the egg omelet in your cutting board after cooling lower.
Warm up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or pork to fry for approximately 10-20 seconds until aroma. Add other part ingredients including carrot, eco-friendly pepper, onion and cabbage to fry for an additional thirty seconds or until they're slightly soften. Spread the curry turn on the mix and blend well.
Add grain noodles in and then stir within the stir fry sauce in. Make quick movements to coat all of the contents with stir fry sauce evenly.
Add shredded egg omelet. mix well.
Homemade Singapore Mei Fun-stir fried thin grain noodles with pork, shrimp, peppers and Chinese cabbage.
- 100g dried grain noodles
- six to eight whole Shrimp (peeled and deveined)
- 2 whole Eggs
- 1 cup Shredded Napa Cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded red onion
- 1 fresh eco-friendly pepper, shredded (I personally use half eco-friendly and half red)
- 1 scallion or eco-friendly onion, reduce 2 inch sections
- 1/3 cup Chinese Char Siu or sausage, finely sliced or shredded
- 1/2 +1 tablespoon vegetable oil
- 1/2 tablespoon golden curry powder
- Pre-soak the grain noodles for approximately twenty to thirty minutes until soft after which drain.
- Warm up around 1/2 tablespoon oil in pan making a thin omelet. Then shred the egg omelet in your cutting board after cooling lower.
- Slice other ingredients and blend the stir fry sauce in a tiny bowl.
- Warm up around 1 tablespoon oil in wok over medium fire. Add shrimp and Char Siu meat or sausage or pork to fry for approximately 10-20 seconds until aroma. Add other part ingredients including carrot, eco-friendly pepper, onion and cabbage to fry for an additional thirty seconds or until they're slightly soften.
- Spread the curry turn on the mix and blend well.
- Add grain noodles in and then stir within the stir fry sauce in. Make quick movements to coat all of the contents with stir fry sauce evenly.
- Add shredded egg omelet and scallions or eco-friendly onions. Fry for an additional 20 second approximately.
- Transfer out and serve hot.
Since both soy sauce and oyster sauce contains salt, and so i spare salt within this recipe. Unconditionally you have to cut or reduce the ingredients, boost the salt amount accordingly.
Please test with small batch first of all as chow Mei fun or any other grain noodles needs frying practices. If you're attempting to make a bigger batch, make certain you receive a bigger wok and more powerful fire.