Getting back to my roots by starting a new cycle on zichar(local Singaporean colloquialism for cook and stirfry) experiments. After watching a few Youtube videos to get inspiration, I'm proud to say this was a trial-and-error concoction and it turned out quite good for a first attempt!
(There I go blowing my own trumpet again, heh.)
This is a much harder to find dish in Singapore compared to its "paler" counterpart(usually cooked with prawns) and to be honest, isn't a local dish since the name obviously means it was derived from KL, Malaysia. I reckon the wonder of these slurpingly good noodles comes from the tasty dark gravy that its soaked in, likely some kind of magic pork or prawn stock. Having none at hand nor the patience to spend a couple of hours brewing it, I've resorted to packet chicken stock instead.
But of course, we know the real taste of these noodles comes from the other magic ingredient: pork lard.
(There I go blowing my own trumpet again, heh.)
This is a much harder to find dish in Singapore compared to its "paler" counterpart(usually cooked with prawns) and to be honest, isn't a local dish since the name obviously means it was derived from KL, Malaysia. I reckon the wonder of these slurpingly good noodles comes from the tasty dark gravy that its soaked in, likely some kind of magic pork or prawn stock. Having none at hand nor the patience to spend a couple of hours brewing it, I've resorted to packet chicken stock instead.
But of course, we know the real taste of these noodles comes from the other magic ingredient: pork lard.