The Noodle Thread

[jw5]

Triple helping bro. The beef noodles at Eminent also very good. Other beef noodles of standard includes the ones at Blk 232 or 233 AMK, Hong Kee at Telok Ayer. Beef horfun at Geylang lor 9 is just too good to be true. Will make my way to Eminent after Newcastle and Liverpool game and from there, to RWS.

Thanks for the info.

Hope you can clarify 2 things:
1. Is the hawker centre at Eminent open 24 hours?
2. Is the beef noodles there from the zhi char stall? Don't recall any stall selling only beef noodles, but will check it out the next time.

 

[Ramseth]

just enough to survive, pay rent, get drunk, and buy the next air ticket for another round of sg bashing on sg soil. last heard, his former clients were so pissed they wanted his head. guess those new immigrants never learn and never know what is a poor track record of honoring commitments. getting a greencard is a very long term commitment in the legal process.

Indian lawyers honoring commitments would be a novelty, for they'd commit to nothing. They do what they can, and the clients should count themselves lucky.

 

[eatshitndie]

Indian lawyers honoring commitments would be a novelty. They do what they can, and the clients should count themselves lucky.

same modus operandi what ever they do, where ever they are, when ever the era is.

 

[scroobal]

Anyone can tell how to make a good soup stock? I would like to just put in the noodles, veg and fishballs. Never could get it right. I recall the older days when the fishball noodle stock was really nice.

 

[GoldenDragon]

Thanks for the info.

Hope you can clarify 2 things:
1. Is the hawker centre at Eminent open 24 hours?
2. Is the beef noodles there from the zhi char stall? Don't recall any stall selling only beef noodles, but will check it out the next time.

Not sure if 24 hrs but there are at least 6 stalls still open for business at 4am.
The beef noodles stall is on its own. Next to turtle soup, I think. If you enter via their private carpark, just walk in and it's the 4th or 5th stall on your left. Avoid the hokkien mee stall. It's horrendous. The frog leg porridge stall doing good biz. The BBQ seafood stall there not fresh. Bloody owner otang lots of money. Ah longs visit the stall often.

 

[middaydog]

Other beef noodles of standard _

you may want to try one stall inside coffee shop across carpark driveway down the steps behind NTUC Clementi, stall named Thaksin something ( must be Thaksin follower ) claim to be Thai style braised beef noodle run by few malay women, the soup stock is rich and the woman charges 50 cents for xtra bowl of soup

 

[lolabunny]

You can make something close that at home too. Use better quality instant noodle like ChuQianYiDing or Myojyo. Have some fresh shrimps peeled. Don't discard the head and shell. Boil them in the soup base first, then sieve out and discard after done. Then cook the noodle. Then throw in the shrimps. Voila! Mama mia. Muak!

Wow you can cook! Where are the veggies? Add cabbage and carrot. :p

 

[kingrant]

I just learnt how to make dashi soup stock from kelp and wakame (seaweed), from which I could add in miso paste to make a good miso soup.

One thing I am looking for is how to make good bak chor mee sauce that I could just mix in the cooked noodles for a nice bowl of my fav BCM.

Anyone can tell how to make a good soup stock? I would like to just put in the noodles, veg and fishballs. Never could get it right. I recall the older days when the fishball noodle stock was really nice.

 

[kukubird58]

Will make my way to Eminent after Newcastle and Liverpool game and from there, to RWS.

Dragon...Newcastle thrashed Liverpool 3-1, are u in the money?
don't see you in the other forum on gamling.
just curious whther u have any pointers on how to make money at RWS.

 

[Faidenk]

Anyone can tell how to make a good soup stock? I would like to just put in the noodles, veg and fishballs. Never could get it right. I recall the older days when the fishball noodle stock was really nice.

If you really want a good soup stock, there's nothing like doing it yourself.

Bones, lots of it, all kinds, you can use pork, beef, chicken or all three. Boil it to death, with a small handful of dried scallops, until is stock is milky. Sieve the stock to rid it of scam if you like, it's just cosmetic, I don't. The stock will be so tasty you won't even need salt.

Add meat, seafood and veggie, any kind you like. Some pepper adds a kick to it, and coriander will do nicely.

You are welcome.

 

[kingrant]

I suppose you can also marinade minced pork in soya sauce, sesame oil and then boil it in water, it will also turn out well.

Those seasoning that is found in instant noodle packs - you can add it to boiling water too. Put in the instant noodles but strain away the soup. Pour the noodles into a plate which has ABC Tropical chilli sauce, some sesame oil, tomato ketchup, and toss and mx it well to get a good tasty plate of dry noodles. The sesame oil shld be the fragrant type. Makes a big diff.

If you really want a good soup stock, there's nothing like doing it yourself.

Bones, lots of it, all kinds, you can use pork, beef, chicken or all three. Boil it to death, with a small handful of dried scallops, until is stock is milky. Sieve the stock to rid it of scam if you like, it's just cosmetic, I don't. The stock will be so tasty you won't even need salt.

Add meat, seafood and veggie, any kind you like. Some pepper adds a kick to it, and coriander will do nicely.

You are welcome.

 

[po2wq]

Anyone can tell how to make a good soup stock? I would like to just put in the noodles, veg and fishballs. Never could get it right. I recall the older days when the fishball noodle stock was really nice.

 

[Faidenk]

I suppose you can also marinade minced pork in soya sauce, sesame oil and then boil it in water, it will also turn out well.

Those seasoning that is found in instant noodle packs - you can add it to boiling water too. Put in the instant noodles but strain away the soup. Pour the noodles into a plate which has ABC Tropical chilli sauce, some sesame oil, tomato ketchup, and toss and mx it well to get a good tasty plate of dry noodles. The sesame oil shld be the fragrant type. Makes a big diff.

I only marinate the pork with salt, nothing else. The natural flavour of pork is far, far superior than any MSG-laden seasonings there is. I don't use MSG when I cook, unless it is an ingredient in whatever processed food I use, e.g. fishballs. MSG is an ingredient that artificially enhances or replicate the taste of pork, beef etc. If you already have the real thing, why then?

Trust me, go try it out. Remember to boil it until the stock turns milky. A drop of sesame oil would be enough or it overwhelms the richness of the stock.


Another great bone you can use is fish bones. I buy bones from the market from mongers who scrap the fish meat off to make fish balls. It's dirt cheap and many a times the monger gives it to me free. Add a little fish sauce to taste. If you want a really good stock, fry bits of 'ti pia' dried sole fish, till crispy, pound it to powder and add to stock (alternatively you could do fry dried anchovies and discard after boiling). Use any type of fish you like, I like 'sang yu', toman slices. Add softened beehoon. Garnish with julienned ginger and coriander.

 

[Ramseth]

Wow you can cook! Where are the veggies? Add cabbage and carrot. :p

Not really can cook. Just some simple stuff. I like corn, potato and carrot. I usually eat them separately as a full meal. Just boil in water with a dash of salt, simple as that, good enough for me. For leafy veggie, I like iceberg lettuce. Just chop it up raw, tossed and topped with sliced cucumber and salad dressing, good enough for me too. I don't worry about the dressing since I'm quite slim. I used to pan-fry beef steak too, but the oily smog and stain in the kitchen is not worth the while cleaning up.

 

[kingrant]

Agree bro, no MSG. Yes, just a dab of sesame oil or it will overwhelm.

Agree also on fish. The Jap miso soup is made from dashi sometimes created from bonito, which is dried fish , yes, like anchovies.

Only thing the fish bones from the wet amrket to me can be too fishy. Yes, dried prawns, scallops or anchovies are better.

Bon appetito.

I only marinate the pork with salt, nothing else. The natural flavour of pork is far, far superior than any MSG-laden seasonings there is. I don't use MSG when I cook, unless it is an ingredient in whatever processed food I use, e.g. fishballs. MSG is an ingredient that artificially enhances or replicate the taste of pork, beef etc. If you already have the real thing, why then?

Trust me, go try it out. Remember to boil it until the stock turns milky. A drop of sesame oil would be enough or it overwhelms the richness of the stock.


Another great bone you can use is fish bones. I buy bones from the market from mongers who scrap the fish meat off to make fish balls. It's dirt cheap and many a times the monger gives it to me free. Add a little fish sauce to taste. If you want a really good stock, fry bits of 'ti pia' dried sole fish, till crispy, pound it to powder and add to stock (alternatively you could do fry dried anchovies and discard after boiling). Use any type of fish you like, I like 'sang yu', toman slices. Add softened beehoon. Garnish with julienned ginger and coriander.

 

[Faidenk]

Not really can cook. Just some simple stuff. I like corn, potato and carrot. I usually eat them separately as a full meal. Just boil in water with a dash of salt, simple as that, good enough for me. For leafy veggie, I like iceberg lettuce. Just chop it up raw, tossed and topped with sliced cucumber and salad dressing, good enough for me too. I don't worry about the dressing since I'm quite slim. I used to pan-fry beef steak too, but the oily smog and stain in the kitchen is not worth the while cleaning up.

If you get bored with the usual dressing, try this -


Boiled a salt egg, mash it with olive oil. Toss and serve. Simple, and tasty.

 

[Ramseth]

4. Cold Soba
Eaten with a dollop of wasabi and spring onions in the dipping sauce. Most Japanese outlets or sushi places have this, but I'm looking for a good and cheap place.

This is my favourite noodle since my Jap ex-GF taught me how to eat it on an SQ flight from Narita to LA. Yes, my first taste of soba was part of an airline food tray. At first I looked at it curiously, then broke the chopsticks and tasted a few strands. Cold, wheaty and bland. :( She laughed, and taught me that its supposed to be dipped in the soy sauce with wasabi. After that, it became my favourite noodle ever since.

It's quite an expensive dish to eat out. About US$5 for plain soba with a sprinkling of nori, US$10 for a set with tempura, known as tenzaru. The tempura is hard to duplicate at home unless you have deep frying facility and don't mind the oily smog and stain from deep frying. But the cold soba can be made easily at home from supermarket supplies. Buy the raw soba stick pack (like spaghetti packs), shredded nori pack and bottled soba soy sauce and wasabi tube. Don't use common Chinese soy sauce for that.

For best effect if you're aficionado, buy a zaru too. It's the bamboo mat that can be used for serving ice-drained soba and rolling sushi.

 

[wahlaneh]

For wanton mee, some people will have their own favourites.
But in my opinion, there is one stall over in Tiong Bahru Market which serves up a nice wanton mee. This stall was chanced upon, when i saw the long queue and was curious about the dish. You will find that it has a crowd queuing up just shy of 630am and is sold out in a few hours time. Sometimes the stall isn't open at all. I think the name is Wah Feng Wanton Mee.

wahlaneh...
wanton mee in black soya sauce is malaysian style.
wanton mee in tomato ketchup is singaporean style.
wanton mee in plenty light soya sauce is hongkong style.
u can pick ur own choice of style.

 

[drifter]

This is my favourite noodle since my Jap ex-GF taught me how to eat it on an SQ flight from Narita to LA. Yes, my first taste of soba was part of an airline food tray. At first I looked at it curiously, then broke the chopsticks and tasted a few strands. Cold, wheaty and bland. :( She laughed, and taught me that its supposed to be dipped in the soy sauce with wasabi. After that, it became my favourite noodle ever since.

It's quite an expensive dish to eat out. About US$5 for plain soba with a sprinkling of nori, US$10 for a set with tempura, known as tenzaru. The tempura is hard to duplicate at home unless you have deep frying facility and don't mind the oily smog and stain from deep frying. But the cold soba can be made easily at home from supermarket supplies. Buy the raw soba stick pack (like spaghetti packs), shredded nori pack and bottled soba soy sauce and wasabi tube. Don't use common Chinese soy sauce for that.

For best effect if you're aficionado, buy a zaru too. It's the bamboo mat that can be used for serving ice-drained soba and rolling sushi.

Soba noodles are made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).
Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water. Soba making has also become a popular tourist attraction for domestic and international travelers. The activity is offered by many community centers and travel tour companies.

1st step: Mixing the flour

The first step, mixing the flour with water into a dough, is considered the most important and difficult part of making soba noodles. The correct amount of water is added step by step to the flower and mixed for several minutes until the flour becomes moist enough to be formed into a dough. The dough is then pressed until it becomes very smooth and contains no more air.

2nd step: Rolling the dough

The dough is then rolled into a thin square by repeatedly rolling it around a wooden rolling stick.

3rd step: Cutting the dough

At last, the dough is folded and cut into the noodles .


Other popular soba dishes are noodle soups with various toppings, such as Kitsune Soba, Tanuki Soba and Tsukimi Soba. Despite the name, the popular dish Yakisoba is not made with soba noodles, but rather with Chinese style noodles (chukamen).


ps: water quality play a important role in making good soba ..



tempura batter :

Ingredients:
•1 egg
•1 cup ice water
•1 cup all purpose flour
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
Makes 4 servings

ps : The secret must be the icewater with the egg before, stirring in the flour. For a little extra zing I added a 1/4 teaspoon of kosher salt. Beautiful to serve.

 

[po2wq]

wahlaneh...
wanton mee in black soya sauce is malaysian style.
wanton mee in tomato ketchup is singaporean style.
wanton mee in plenty light soya sauce is hongkong style.
u can pick ur own choice of style.

which stall sel all 3 styles so dat pick ur own choice u can? ...