We came to know this dish when we came to America. Frankly, we were curious at first to see Singapore Fried Vermicelli (星州炒米粉) in the Americanized Chinese restaurant's menu. We were like what they know about Singapore vermicelli? So, we ordered the vermicelli and gave it a try. As you guest, it was not a noodle we had before in Malaysia or Singapore (10+ years ago). It was a vermicelli fried with curry powder and they called it Singapore style fried vermicelli. But today, I guess it's pretty wide spread, so I am curious, have you seen people in Malaysia or Singapore cooking this curry powder packed vermicelli these days? This Singapore vermicelli is very common in an Americanized Chinese restaurants today, not only that even the authentic Chinese restaurants cook this dish. For this dish, it is best to cook with the yellow Indian curry powder, not the Malaysian Baba's red curry powder. Since I only have the Baba's curry powder, I used that and the fragrant was not as great as the Indian yellow curry powder that they used here.
Ingredients: (My home cook version)
- 1/2 packet of vermicelli, soften in warm water, drain
- Some fish balls, sliced
- 1 chicken breast, sliced
- Some broccoli, cut
- 1 small carrot, julienne
- 2 cloves of garlic, chopped
Sauce:
- Oyster sauce
- Salt
- Sugar
- Red curry powder (Use Indian yellow curry powder if you have)
Method:
1. In a heated wok, add some oil. When hot, add in garlic and chicken breast. Stir-fry until cooked, add broccoli, carrot and fish balls. Stir-fry well.
2. Add the sauce ingredients and a little water. Mix well and add the vermicelli. Stir-fry well and season to taste. Fry until dry and dish out to serve.
(You can add any kind of vegetable you have at home and any meat you prefer)
I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Heather, do go and check out Girlichef delicious round up on Friday, Oct 23rd!
I think this is a dish created in Hong Kong decades ago. You can find it in many dim sum restaurants and many cafes. Hong Kong is years ahead in fusion food.
ReplyDeleteWendy
First, I want to tell you that I absolutely love your blog. It gives me lots of ideas to try. :)
ReplyDeleteThis dish actually has been around for years. I remember having it growing up in Hong Kong. I am actually quite surprise to see this dish in some Americanized Chinese restaurant.
In Penang , got 2 type of Singapore Style Fried Vermice
ReplyDelete- fried with curry powder
- fried without curry powder
i prefer fried without curry powder
actually, i first got to know this dish in australia...the yellow, dry curry version, i thought it was from singapore...but turned out...it's from hong kong :) when i lived in singapore, i never see such yellow fried vermicelli, a bit like hainanese chicken rice, eh?
ReplyDeleteI have long time did not eat Singapore Fried Vermicelli, your version look interesting, to add with curry powder, I bet it must be very delicious.
ReplyDeleteAhhh...thanks Wendy. :) I didn't know it's from HK. No wonder as lots of HK cooks here.
ReplyDeleteThanks Phoo. Glad you liked my blog. :) Thanks for the info. now I know it's originally from HK. :)
Yeah SP, we are used to the one without curry powder, but the one here with the yellow curry powder is really good.
Haha Rita, yeah we hardly see this yellow curry fried vermicelli in Singapore/M'sia. Now I can understand why it was from HK, lots of HK cooks here.
Sonia, have to use the Indian yellow curry powder for better taste. Guess, I need to go buy the yellow curry powder here for the authentic taste (I used to have the yellow curry powder and it turned out very good like the restaurant).
Hmm I stay in Singapore and I certainly can say we don't have the curry powder version here. Unless of course mee goreng counts.
ReplyDeleteHaha Jo, yeah they should call it HK style Singapore fried vermicelli. We were surprised at their version of Singapore fried vermicelli too as it was nothing we had before in M'sia/S'pore. And no mee goreng doesn't count. :P BTW, I didn't know mee goreng uses curry powder, I thought it's ketchup and special chili paste.
ReplyDeleteWhat a delicious dish! Thank you so much for bringing it to PPN this week! :)
ReplyDeleteActually, I also do not know how Singapore Style Fried Vermicelli came about in the US. Bleh.
ReplyDeleteI first tasted this dish here in the US. I ordered from the take-out place out of curiousity. Wondering what is Singapore Fried Noodles. It's just fried meehoon with curry powder :)
ReplyDeleteI hear you. There are a lot of dishes like that! My family certainly has not encountered this noodle in Singapore :). Nevertheless I gotta say as long as it is tasty, i do not mind at all.
ReplyDeleteI like this dish 星米!! that what we called in take out restaurant!! I used to worked in chinese restaurant,some HK chef cook this 星米 better than Fukian chef for sure!! I always add chili oil in my 星米 ,extra spicy,xt kick!!! yummy!! now you make me hungry now:)
ReplyDeleteI used to work in a Chinese restaurant in Australia a few months ago...and they sold "singapore style noodles" fried with curry powder too! =) I'm born in Singapore but never encountered a curry powder version there before, so i'm surprised that even in America they call it "Singapore Style" haha =)
ReplyDeleteOk, I have never in my life eaten Singapore Style Fried Vermicelli. We don't have it here. This is a very simple homecooked bee hoon and they just put some curry powder in it to make it Singaporeanised. Hahaha. Why didn't they just call it HK Fried Vermicelli? Maybe using the word 'Singapore' makes it sound more ethnic?
ReplyDeleteThanks Girlichef, pleasure is mine. :)
ReplyDeleteTigerfish, :) Seem to be originated in HK and moved to America.
Yeah Gert, it was curiosity at first try for us too.
Agreed Anh. :)
Yes Les, I noticed some fried it better than another too.
Wow Anon, so this vermicelli is also in Australia!
SIG, I think you were right on. I think it was created by a chef who visited S'pore and had some of the noodles there and came out with his version of S'pore vermicelli back in HK. It was famous and became widespread and some chefs moved over to US or other western countries and began cooking it as well. In S.E.A. we do use curry powder a lot. Maybe I should check wikipedia.
Hmmm I've heard of singapore noodles but have never had them. I didn't even realize they weren't native to Singapore! Thanks for the info and for this great recipe.
ReplyDeletejust like the Singapore noodles, I don't think we have this in Singapore, or maybe I'm just out of touch hehe ... but I do like the sound of curry powder in my bee hoon :D
ReplyDeleteGreat post and love all the comments. It is funny how some dishes don't resemble anything like the place they're named for.
ReplyDeleteThanks for sharing with PResto Pasta Nights.