Wok this way. The Chinese food thread.

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.

fatherdog: Feb 16, 2005

There's a dish I've had at several chinese restaurants called, variously, "Singapore Mei Fun", "Singapore Chow Mei Fun", or just "Singapore Noodles". It has a very consistent flavor across several different restaurants in different areas. However, I've been unsuccessful in attempts to reproduce it at home.

I've found a number of recipes online and most of them look accurate as far as I can tell. All of them involve curry (the dish definitely involves a light yellow curry). It seems like I can't find the correct brand or type of curry to produce the flavor I'm looking for.

Does anyone have any experience with this dish?

# ¿ Sep 17, 2011 04:10

Adbot: ADBOT LOVES YOU

# ¿ Apr 25, 2024 20:32

fatherdog: Feb 16, 2005

I tried "regular" curry powder, madras, and this -

the flavor was significantly different.

# ¿ Sep 17, 2011 04:41

fatherdog: Feb 16, 2005

angerbeet posted:

Sharwoods maybe

I will try this thing.

# ¿ Sep 19, 2011 22:58

The Something Awful Forums > Discussion > Goons with Spoons > Wok this way. The Chinese food thread.