We bring you a traditional favourite with a modern tweak, replacing curry powder with Sambal Tumis. So here is Sambal Tumis Sing Chow Mai!
There is a 'quintessential' Asian dish you can find in most regional suburbs or in typical Chinese restaurants. It is usually done by tossing in one or two tablespoons of curry powder in a plate of noodles, mixing it up and then calling it Singapore Noodles. Any foodie worth their salt will tell you that's not what Singapore Noodles taste like! Today, we will replace that curry powder with Sambal Tumis Powder.
We like to have this as this year's Lunar New Year Noodles - Noodles are traditionally served at Chinese New Year’s feasts. An ancient Chinese belief says that long noodles are the key to a long life so don’t cut the noodles as you eat them.
Longevity noodles symbolise a wish for longevity. ... During Chinese New Year, long noodles are eaten in all corners of China or in any country who celebrates it. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it will be considered even more lucky.
It's always somewhat bewildering for overseas Singaporeans to find Singapore Noodles on the menu in restaurants around the world like in the USA, Hong Kong, Australia Canada, and the UK. Most are curious and try ordering it on the menu, and it can be a bit of a disappointment as it shows a lack of understanding of what a typical stir-fried dish is like!
Is it really Singaporean?
So before we tuck in, let's do a bit of background check on this humble dish otherwise known as Singapore Fried Rice Vermicelli (Sing Chow Mai Fun/星洲炒米粉). Is this dish genuinely, true-blue, 100% authentically Singaporean?
According to renowned Singaporean Chef Damian D’Silva, the dish actually started in Hong Kong. It was created in either the 50s or 60s by chefs in Hong Kong who wanted to make something exotic, which is why they added curry powder to the noodles. The name could well be a coincidence, as the chefs felt the name would give an ‘exotic’ touch to the dish. Singapore wasn’t as well-known during that time. Whatever little was known about Singapore then led the chefs to combine curry powder and rice noodles to give it an Indian-Chinese fusion. The dish then spread overseas and to Europe during the travels of the Hong Kong chefs while they were under British rule.
D´Silva champions Singapore’s heritage food in his Eurasian and Peranakan restaurant Folklore, and he was a judge on last year’s inaugural MasterChef Singapore.
What's in store? Sambalicious Powder, Satay Marinade, Rendang and look on the Fried side of life with our new spice "Ayam Goreng Berempah Powder / Spice Fried Chicken"
My Blue Tea's Sing Chow Mai Recipe
At My Blue Tea we are always hunting for authentic recipes and looking for ways to boost a dish and make it more delicious, healthier or more exciting! Today we have a version of Sing Chow Mai to share with you which is going to give your taste buds quite a treat as it has been infused with shrimp paste and anchovies because of our Sambal Tumis Powder!
* 1 pack meehoon (vermicelli)
* 2-3 tspn - @my.blue.tea Sambal Tumis Powder
* 300 grams prawns
* 2 eggs - fried and shredded
* 1/2 carrot - julienne
* 1 fish cake (slice)
* 1 cup of ham or char siew (slice)
* 1 cup of pickles (carrot & white radish)
* 2 eggs (fry and scramble)
* 3 stalks of spring onions (cut an inch long)
* 5 cloves garlic (chopped)
* 2 cups bean sprouts
* 1 brown onion (slice)
* 4 tbs soya sauce
* 1 tsp of chicken powder (optional)
* Borneo Pink Torch Ginger (optional) to garnish
You can also try using our Meat Curry Base Powder to replace the normal curry powder. My Blue Tea's meat curry base powder has more spices added. * Cook More with Less
* MSG Free
* Preservatives Free
* No Artificial colours
1. Soak rice noodles in hot water for 7-8 minutes, until they are al dente – you don’t want them cooked all the way through since you will finish them in the wok (or pan).
2. Drain noodles and set aside.
3. In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and ham/char siew/bacon, fish cakes and cook for 30 seconds.
4. Add cabbage, carrot, red onion, dried red chilli peppers and half of the scallions, and cook for 4 minutes, stirring often.
5. Add @my.blue.tea Sambal Tumis Powder and stir.
6. Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix.
7. Turn the heat off and transfer the noodles to a plate or bowl.
8. Season with ground white pepper, top with remaining scallions and serve.
Noodles have a special place in Asian cuisine. They symbolise a long life so a little tip to avoid breaking noodles is to use chopsticks (e.g. long chopsticks used in cooking wonton noodles). This way you won't break the rice noodles (they are rather delicate so it takes a bit of practice!).
This version of Sambal Tumis Sing Chow Mai / Singapore Noodles may be a little spicy for some, so why not bring down the heat with this gorgeous colour changing tea? Sit back and watch how pretty it is! Nothing like a nice cup of tea after a good mea or try the Pink Dragon drink with Rosella or optional try it with Dragonfruit Powder.
Perhaps the next time you wander into a Chinese restaurant and spot Singapore Noodles on the menu, to avoid disappointment you know you can easily make it at home!