Tuesday 5 July 2011

Sweet and Savoury Singaporean Sensations

On one our trips around the many malls of KL, we stopped for a quick bite at Oriental Cravings. IT's a small cafe in a department store, wedged between clothing and handbag stores. Simple local style food here is served up with a little extra cost for the cool clean air-conditioned atmosphere. Wasn't too hungry at the time but I could not resist having a savoury bite. Glancing through the menu, my usual choices of hot curries and assam based dishes seemed a tad too daunting. So Singapore fried noodles were a welcome option for a light flavourful tea time meal.


Singapore fried noodles is a dish of mee hoon (fine rice noodles or rice vermicelli) and assorted vegetables and proteins. Bean sprouts, onions, bell peppers, spring onions and shallots are common choices for plant portion while prawns, pork, chicken and egg are frequently present as the protein. The noodles are fried dry (meaning without a soup or liquidy gravy) and seasoned to be sweet and salty with a hint of heat. Don't be deterred by the term, dry, as the noodles are anything but. Bold flavours are carried by the soft fluffy strands of noodles making every bite a scrumptious explosion. It's fun and filling enough as a main dish without being heavy. Very satisfying working your way through the plethora of ingredients and textures. It's a really popular item in oriental menus abroad, like Chinatown in London. Cheap too.

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