Monday, 25 May 2009
At a glance
Chile Oil/Chile Paste
2 to 3 tablespoons oil
2 large onions, sliced
1 tablespoon chile paste or chile powder (or to taste)
1 teaspoon curry powder
1pound Hokkien noodles
2 potatoes, boiled, skinned and sliced thickly
1 bunch chye sim (Chinese flowering cabbage), cut into small pieces
2 tomatoes, quartered
1/2 pound fresh mung bean sprouts
1 pinch salt
1 teaspoon dark soy sauce, or to taste
1 tablespoon canned tomato sauce
1 fried egg
1 cucumber, sliced
Heat the oil in a wok set over low heat. Saute the onions till soft. Add the chile paste and curry powder, stirring constantly. Sprinkle a little water into the pan to prevent the paste from burning.
Turn the heat to medium. Add the potatoes, then the greens, tomato and bean sprouts. Season with salt.
Loosen the noodles and add them to the wok. Add the soy sauce and tomato sauce. Mix thoroughly. Sprinkle a little water, if needed, for easier mixing. Garnish and serve immediately.
All noodle dishes are essentially Chinese in origin, but the addition of dried spices, including a generous amount of chile, makes this dish unmistakably Singaporean. Hokkien noodles look like thick, yellow spaghetti. Look for them in the refrigerator section of your Asian grocery store. If you can't find them, you can substitute any other fresh wheat and egg noodle. You can also substitute bok choy or broccoli florets for the Chinese flowering cabbage.