SINGAPORE NOODLES and CHAR SIU (CHINESE STYLE BBQ PORK)
Hong Kong cuisine has been an evolving beast for much of it’s history, and as one of my favourite cities, I have always been fascinated by the myriad of influences that define it’s remarkable food culture. I’ve been hankering after things like egg tart, barbecue pork, Mak’s Noodles and congee, and, curiously enough, Singapore noodles.
But you know what? They’re not actually from Singapore at all. Nobody can really agree on why they are named thus; there are a thousand different opinions on how this dish actually originated; but there appears to be vague consensus either way that it originated in Hong Kong; perhaps a very early foray into fusion cooking?
Either way, the warming, incongruous surprise of curry powder, along with a varied contrast of proteins, textures and colours has made it a comforting staple in many Cantonese restaurants across Hong Kong and abroad.
It’s also ridiculously easy. Chop and change the vegetables and proteins according to your tastes. Capsicum, tofu, shredded cooked chicken, water chestnuts; add whatever you like, really. And make sure you have everything prepped in advance. Slice your mushrooms. Grate your ginger. Have everything ready in wee bowls so that all you need to do is start chucking things in. Wok cooking is fast cooking.
Usually char siu is cooked in a vertical oven, hanging on hooks and frequently basted, hence the name, char siu, which translated as ‘hanging over fire’.
I absolutely love the stuff; you don’t need much of it as it is quite rich; in a soft bao bun or bap, or some steamed jasmine rice, with some fresh cucumber and a smear of hoisin and a bit of coriander to garnish, it makes for quite the snack.
And you can use the leftovers for your Singapore noodles.
Have a lovely week.
S xx