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Bourdain in Singapore - help!

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I've watched it twice now (on regular TV - I don't have TiVo or DVR or a blank VHS lying around), and I still can't catch the name of this one dish that has for some reason caught my fancy.

When A.B. goes to the photographer's house and the photographer's wife makes that gorgeous-looking Chinese noodle soup/dish, what is it? And does anyone have a recipe I can approximate, including with all the glorious condiments?

The broth is both shrimp and pork based, which is ladled over noodles, sprouts, greens, pork, prawns, and fish cake. The condiments she served were sliced red peppers in light soy, crispy fried shallots (or some sort of mouth-watering shallots), a garlic paste, and ground spices.

Thank you!

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  1. It sounds like Penang-style Hokkien Mee. If she used shrimp, they'd also call it Hokkien Prawn Mee.

    2 Replies
    1. re: grocerytrekker

      Thank you thank you thank you. Seriously, x1,000,000. It was making me a little crazy, not being able to figure it out.

      1. re: salome_st_john

        some googled ideas:
        http://images.google.com/images?clien...

        http://www.penang-vacations.com/hokki...
        http://chezannies.blogspot.com/2007/1...
        http://www.daisycave.com/?p=55

    2. Just watched this episode, I thought it was really good! One of the best episodes i've seen by far, definitely up there with the Hong Kong show.

      3 Replies
      1. re: s0memale

        I agree! This one made me write down more locations and addresses and go scrambling for more recipes than any other. I have yet to see the HK ep, but one day...

        1. re: s0memale

          I was talking to my friend from Singapore as I was watching this. As I was describing the dishes and the show she got really sad for home. I was wondering how boiled chicken, as they described it on the show could be so tasty, she said most people eat it for the incredible rice. Can anyone else comment on the chicken?

          1. re: Phaedrus

            The chicken is silky smooth, not really cooked but more poached. A lot of the chicken flavor is retained because it's no boiled out. I think it's more of a textural thing, though. It's similar to the boiled chicken you get in Chinatown (if you're city/town has one). Some people may get squeamish as you sometimes see blood on the bones. But that just means it's done correctly.