Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, singaporean (curry flavored) bifun. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Soak the bifun in lukewarm water. No curry of mine has ever had this depth of flavour, balance or aroma. JILL: I've cooked a lot of Singaporean curries in my life, and I can now honestly say that I have been doing them all wrong.
Singaporean (Curry Flavored) Bifun is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Singaporean (Curry Flavored) Bifun is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have singaporean (curry flavored) bifun using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Singaporean (Curry Flavored) Bifun:
- Prepare 100 grams Bifun
- Prepare 50 grams Chicken breast meat
- Take 1/4 Japanese leek
- Take 1/4 Carrot
- Take 1/4 Celery
- Take 50 grams Cabbage
- Make ready 1 Dried shiitake mushrooms
- Prepare 1 piece Ginger (finely chopped)
- Get 1 tsp Chicken stock granules
- Take 1/2 tbsp Curry powder
Singapore's food hails from China, Malaysia, India, and beyond—but also, in a sense, from nowhere but itself. The hokkien mee, bak kut teh, and chili One of those quintessential Singaporean dishes, though you'll find other versions in Malaysia and beyond. In Singapore, it's a stir fry of egg and rice. As less and less Singaporeans are continuing the curry rice trade, let's celebrate and appreciate hawker food before we lose a significant part of our culture.
Steps to make Singaporean (Curry Flavored) Bifun:
- Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
- Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
- Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
- Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).
The curry is really different from most, if not all, the curry rice places. If you like your curry to have more flavour (or simply resemble curry. Seasoned curry-heads will fight over who gets to eat the fish's eye, but the tender cheek meat is One that matches the original in terms of flavour and satisfaction is Stateland Cafe's Hainanese chicken What is uniquely Singaporean about fried chicken? On our island, we like our chicken marinated in a. Curry Png is essentially curry-coated rice topped with your daily dose of proteins and vegetables.
So that is going to wrap it up for this exceptional food singaporean (curry flavored) bifun recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
