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Visited the COVID-19 screening centre at the Pavilion at Blk 402 in Ang Mo Kio earlier today. As part of our efforts to keep the community safe and healthy, we are offering voluntary COVID-19 swab tests to groups like stall holders, stall assistants, and cleaners working at hawker centres, markets and coffeeshops, and food delivery riders. The swab tests will be progressively rolled out to other locations in Singapore. – LHL
(PMO Video by Alex Qiu)
看到這個影片好感動！世界上第一位獲得米其林一星殊榮的小吃攤，一份才新台幣50元的香港油雞麵，畢生的心血踏實做來。廚師陳翰銘對美食的見解和談吐的智慧，也是令人欽佩的。「世界上沒有一流的食材，只有一流的廚師」。Respect!
What's the story behind Hong Kong Soya Sauce Chicken Rice and Noodle, the world's very first Michelin-starred street food stall, and what was going through the mind of chef-owner Chan Hon Meng as he stepped up on stage at the inaugural 2016 Michelin Guide Singapore Gala Dinner and Award Ceremony? We give you the inside look in this Michelin exclusive video.
Read more at: http://bit.ly/michelinhawker
Spent an evening with friends from all over the world last night! Nearly 300 heads of diplomatic and consular missions, plus representatives of international organisations and their spouses, were at the Istana for the Annual Diplomatic Reception hosted by President Halimah Yacob.
It’s an honour to have so many guests at the reception in this Bicentennial year. Guests got a taste of Singapore’s hawker food, as we decided to show off our local favourites. (The soto ayam, Indian rojak, and char siew were all very good, and so were the durians. :) )
Many thanks to our guests for helping us deepen friendships with many countries, and helping Singapore shine a little brighter. – LHL
We've been working next to Maxwell food centre for more than 2 years, that's when we realise that it has been playing such an important role in our daily lives. Here is an episode for all of you who just couldn't live without the fantastic hawker centres.
We're on Facebook! http://www.facebook.com/wahbananasg
Twitter/Instagram @wahbananasg
Guest Starring:
Wang Weiliang @reallobang
- Catch Weiliang in action in the upcoming "The Lion Men: Ultimate Showdown"《狮神决战之终极一战》 https://www.youtube.com/watch?v=9Vus1rDUuyQ
Produced and Scripted by:
Lingyi Xiong & Jason Hau
Starring:
Matthew Stewart (@Maxzzie) - https://www.facebook.com/TheBiggerFish
Terence Then (@TerenceThen) - http://www.youtube.com/user/theterencethen
Audrey Goh (@sparrowonweed) - https://www.facebook.com/DjSparrowonweed
Special thanks to our lovely colleagues in Garena for their cameo and the following food stalls for venue sponsorship:
#01-95 LIAN CHENG COFFEE STALL
#01-18 ECONOMICAL DELIGHTS
#01-43 友發 鴨飯 麵 粥 粿汁
Today's recipe is all about cooking Singapore's signature Hokkien Fried Noodles - we Singaporeans called it Fried Hokkien Mee. Hokkien is actually Fujian, one of the provinces in China. All Chinese in Singapore originated from China and most of us came from Fujian. Along with these immigrants, came the delicious dishes that were personalised along the way to make it more Singaporean. I'm not sure if this dish is available in China but when you're Singapore, this is definitely one of the must-try dishes. You can find this in most of the Hawker centres or coffeeshops in Singapore.
The list of ingredients is listed below. Hope you can recreate this delicious dish in the comfort of your own home.
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Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
INGREDIENTS
Serves 12
Prawn stock
==========
5L of water
2 tablespoons of Ikan bilis or anchovies concentrated stock
50 - 60 pieces of prawn heads
2 tablespoons of oil
2 teaspoons sugar
1 teaspoon salt
Crispy pork lard
==========
1 kg pork lard
1 teaspoon of salt
Actual frying of the noodles
==========
Pork lard oil
Eggs - quantity to own’s desire
2-3 bulbs of garlic
2 packets of Yellow noodles (about 400g each)
1 packet of thin or thick vermicelli or beehoon
2 medium size sotong or cuttlefish
24 - 36 pieces of medium - large size prawns
300g Lean Pork - optional
Chives
Fish sauce to taste
Hokkien Prawn Mee, also affectionately known as福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles. We would think however, that the MAGIC of this dish is in the seafood (lots and lots of prawns!) and the pork bone broth. The broth is key in producing the irreplaceable flavour that makes us all love Hokkien Prawn Mee so much, and we can be proud to say that this is as good as those in hawker centres!
Remember as well to fry some some 猪油渣 aka fried pork lard (refer to our previous video on this). Also it’s worth noting that due to limitations in home kitchen stoves, it is difficult to achieve the flavour of “wok hei” in home kitchens.
And there you have it, an awesome dish of Hokkien Mee goodness! Cook and share this flavour bomb with your family and friends today! #SG50 #jiaksimi #themeatmensg
Recipe at:- http://themeatmen.sg/hokkien-prawn-mee/
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
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