Grandma S Fried Mee

Grandma Menna's Kitchen: pot roasted rabbit - Juls' Kitchen

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Grandma's Signature Noodles - Vegan (Pad Mee Sua) | Thai Recipe

Vegan Noodle Stir-Fry - Grandma's Signature

Recipe & video for an easy, classic Chinese noodle stir-fry! This vegan dish is my grandmother's signature dish. Lots of cabbage, mushrooms, tofu, and all sorts of yum. #vegetarian #vegan #noodles #stirfry

Grandma Lee’s Fried Hokkien Mee | Shermay's Singapore Fine Food

Uncle Anthony’s Hokkien Recipes

Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors’ family, such as sticky mee sua soup and Grandma’s stewed chicken in soya sauce. This book is compiled by Anthony’s niece, Samantha Lee. Uncle Anthony’s Hokkien Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcas

Yo Mama's Foods Gourmet Chianti Wine Pasta Sauce - (2) 25 oz Jars - No Sugar Added

Yo Mama’s Foods is proud to present our Chianti Wine Marinara! Just as Grandma made it, our all-natural Chianti Wine Marinara is made from whole non-GMO vine-ripened tomatoes, not concentrates like the leading brands. Our masterpiece is crafted with locally sourced fresh basil, garlic, oregano, onions, and pure olive oil. Lovingly made in small batches, we invite you to taste the difference of Yo Mama's Foods. You simply won't find a fresher, more incredible gourmet sauce anywhere! Indulgent Meets Healthy. Although most sauces can be loaded wit

Green Curry - Thai Green Curry Recipe - Rasa Malaysia

Thai Green Curry

Grandma's Fried Mee

PH Bakes and Cooks!: Grandma's Fried Mee

Glass Noodles Stir Fry With Minced Meat (肉末冬粉) - Guai Shu Shu

Glass Noodles Stir Fry With Minced Meat (肉末冬粉) #guaishushu #kenneth_goh #glass_noodles

The baking lady

Scottish Pineapple Tarts - The baking lady

By now most of my followers know that WTM is my favourite food and I loved to go around eating WTM. Wan ton mee was brought in back in the early days when Singapore started and when the immigrants came from China to start their life in Singapore (过帆客)。it started as a simple dish with just egg noodles, vegetable & couple of wanton (a tiny portion of minced pork) couple with pork lard oil and dark soya sauce. In the olden days the noodles are all handmade with flour & eggs. (How to identify Egg noodles vs Flour noodles: 1) if you light a strain of egg noodles, it will catch fire and burn off. 2) the texture of the egg noodle is more springy compared to flour noodles which is more rubbery) As the year revolves and demands from diners increased more ingredients are added from Char sio to chilli & tomato sauce. Due to health consciousness, usage of pork lard oil has been greatly reduced and to make up the lost of flavouring, oyster sauces and fragrance oil are added to WTM. Meng Kee had been around Lor 8 food centre since the upgrading had been done few years back, they had been one of the few packed stalls especially during lunchtime. Their speciality is in the chilli that they used which is a rare find as few places served, it's the Spicy Shrimp Chilli (虾米辣). Small size dried shrimps are fried to crisp and mixed to the chilli paste to cook till fragrance with the need to keep stirring the chilli while cooking to prevent burns. (On how to make traditional shrimps chilli sambal visit : Meng kee noodles is chewy and cooked till decently soft but bite feel is good. Couples with shrimp sambal, fragrance oil & light oyster sauce the mixture gives you a mouth full of different sense of taste and smell. Mild fragrance of the mixture clearly allows you to distinguish the individual ingredients. They served a good serving of char sio which is in thick slices compared to many others who are thinnly sliced, moist and sweet with tender texture of the meat brings pleasure to your chewing, the char sio's juice exquiste while your teeth sinks into them. The wan ton is soft and lightly flavoured with some salt to the minced pork that is not fatty but smooth lean meat that the ladies would appreciate. The Shrimp Sambal is nice with the smell of dried shrimps and gentle heat which even children are able to eat. Please don't expect the heat to be intense for this chilli, nicely portioned and prepared for general tolerance level of spiciness. They are opened since 8am in the morning and closed at about 2pm depending on your luck. Their stall is located at the 3rd row of stalls from the main road. Coy: 后港明记云吞面 Add: Lor 8 Toa Payoh Food Centre Cost: $2.20/plate of WTM. #whatsfood#hawkerfood#fatdieme#WTM#breakfast#toapayoh#foodcentre#wantonmee#shrimpsambal Follow me on my Instagram @whatsfood Or blogspot www.hisfoodlife.b....

Kluski Recipe -


Mee Goreng

As a wife, mum, mother-in-law and grandma, I have to remember each and every family member’s favourite food.   Of course they are like...

Mama's CHA MEE SOUI : stir fry vermicelli!! A very common traditional dish for Cambodian new year!!!

Butter Cake - Best Butter Cake Recipe - Rasa Malaysia

Butter Cake

Grandma's Fried Mee

Vegan Noodle Stir-Fry - Grandma's Signature

Grandma’s Signature Noodles – Vegan (Pad Mee Sua)

End Of An Era: Emporium Makan, Klang - Messy Witchen

Wan Tan Mee @ Heng Kee Wan Tan Mee, Emporium Makan, Klang

Easy Black Soy Sauce Fried Noodles

Hokkien Mee is popular in Malaysia, Indonesia, and Singapore. Some versions are broth-based noodle soups, while others are stir-fried. The common thread, however, is the soft, chewy yellow egg noodles. While they are very similar to classic lo mein noodles, they can be cooked in many different ways #recipes #recipe