Photo *Heart* Fridays – Hae Mee Tng?

Prawnnoodle 1

A Singapore hawker favorite made from a broth of prawn head and shells, pork ribs, garnished with bean sprouts, slices of prawn (sometimes pork), kang kong and fried shallots.

The first prawn noodle soup was brought into Singapore by early immigrants from the Fujian province of China. Then, the prawn noodle soup contained dried shrimps and scallops, which were brewed for at least 8 hours to make the stock. The dish was named Hokkien Prawn Noodle not because it was brought from the Fujian (Hokkien) province, rather, it was named as such, as the yellow noodles that usually accompanied the Prawn Noodle soup was made in Hokkien Street.

I couldn’t resist walking into the branch of ‘Beach Road Prawn Noodle Shop’ along East Coast Road after dropping K off from school this week, after noticing the number of cars parked alongside the shop every morning (except for Mondays, when the shop is closed).

Within the same shop, the owners also sold fried wu xiang. Most customers will order a plate of wu xiang to go with with their prawn noodle. But since a long-time resident and foodie of Katong area mentioned not to go with the wu xiang (as it is over-priced and not so tasty), I just went for the prawn noodle soup with bee-hoon.

The verdict? The prawn and pork rib soup was tasty and flavorful, best when served piping hot.

What kind of noodles do you like with your prawn noodle soup, bee-hoon or the yellow egg noodles?

 



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Photo *Heart* Fridays – A Good Ol’ Breakfast

Eastcoastroad 9

Right at the corner of Chapel Road from East Coast Road is this blue-green colored shop-house with a business that dates back to the 1920s.  With it’s mosaic floor tiles and marbled table tops, you will feel just like you stepped back into the 50s ambiance of a Hainanese Coffee Shop.

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The hot favorites from Chin Mee Chin Confectionary hardly changed through the years; piping hot black coffee, Kaya Buns, Sugee Cake, Custard Egg Tart, Custard Puff and the Luncheon Meat (SPAM) roll.

Eastcoastroad 14Picture on right from The Vintage Recipe Blog

Be prepared to share a table with strangers as the coffee shop can be crowded even on weekday mornings. If you are planning to head there for the first time, don’t wait at your table to order, as the auntie (rather aged and quite grumpy) hardly comes around to take your orders. Instead, choose your own pastries from the shelf and stand at the counter to order, and do make sure that the auntie writes it down.

As for my breakfast usual? 2 Half-boiled eggs with dark sauce and a dash of pepper, accompanied with hot Teh-Si (tea with milk).

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And it will still be business as usual for this old dame CMC, there be no chance of it closing down any time soon.

How do you like your half-boiled egg? With dark or light soya sauce?



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Photo *Heart* Fridays – Laksa Lemak!

Katong 7

Laksa, a Peranankan dish of ‘chor bee hoon’ noodles swimming in a rich, spiced coconut and fish based gravy soup of ground dried prawns, fish cake, bean sprouts and cockles, topped with a garnish of Laksa leaves. Salivating yet?

Ka10

This variant of Laksa from Katong, is characteristic by the way it is eaten from the bowl; with only a spoon, without the use of chopsticks or a fork.

A random fact about Laksa in Katong – in the 90s, Laksa ‘wars’ erupted among 4 stalls on the same road, all claiming to be the best and the original Katong Laksa. Is this stall the real McCoy?

Actually it isn’t. I have been told which stall in Katong is the real Katong Laksa but have yet to try it.

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It’s going to be a huge challenge to keep my weight down, having to walk pass many of these Singapore local favorites every weekday morning!

Do you like Laksa? How do you usually like it, with ‘Hum’ or without? Do share your favorite Laksa stalls.



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