February 15, 2015

Singapore Mai Fun (新加坡米粉)



I have been craving Singapore mai fun and tofu curry since late December when my family went to this buffet that had singapore mai fun and curry ;) it was soo good, but I'm sure there were certain flavor enhancers in there, and I decided to make my own version since it's on my list of things to make for Chinese New Year ;) (granted, it's not a traditional Chinese New Year dish, but...)

I don't have any curry paste at home, so I made some on my own ;P It's the first time, so it was a little weak in flavor, but here's the recipe anyways ;)


Recipe: Yellow Curry Paste
By: Hannah Claudia
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2 in piece of ginger, chopped
2 cloves of garlic
2 stalks of scallions
1-2 tsp turmeric (adds color)
1 tsp white pepper
3 bay leaves (remove the stem)
1 small onion
1/2 tsp Chinese 5 spice
splash of water
1 tablespoon sesame oil

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1. Add all ingredients to a blender; blend until smooth.

Alternative yellow curry paste recipe here



feel free to make this 100% vegan by not adding eggs or shrimp; add some shiitake mushrooms and extra veggies instead!


Recipe: Singapore Mai Fun
By: Hannah Claudia
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curry paste (all of it; recipe above)
2 eggs, scrambled
1 carrot, sliced thinly
3-4 napa cabbage leaves, shredded
1 "stick" of rice vermicelli (yields about 4 cups of noodles)
1 cup of frozen peas

2 tablespoons rice vinegar
2 tablespoons ponzu/tamari (gluten-free soy sauce)
2 tablespoons sesame oil
(extra turmeric if needed for color)

extra oil for cooking

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1. For the noodles: Soak for about 15-20 minutes in warm water. Drain and transfer to a  pot of boiling water and cook until softened. Drain and rinse with cold water. Set aside.
2. In a pan with a little bit of oil, cook the carrots and cabbage until softened. Set aside.
3. In the same pan, scramble the eggs. Set aside.
4. Cook the peas in boiling water until warm. Drain and set aside.
5. In a large wok, add a little bit of oil and add all of the ingredients. Toss the ingredients in the rice vinegar, ponzu, sesame oil, and extra turmeric (if desired) until well coated and and warmed through.




I served mine with my coconut tofu curry (recipe to come tomorrow!)


stay safe and warm in this winter apocalypse !

xoxo, han

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