Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, singaporean (curry flavored) bifun. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Singaporean (Curry Flavored) Bifun is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Singaporean (Curry Flavored) Bifun is something that I have loved my entire life.
No curry of mine has ever had this depth of flavour, balance or aroma. JILL: I've cooked a lot of Singaporean curries in my life, and I can now honestly say that I have been doing them all wrong. When you are taken step-by-step through the painstaking process of building up layers of flavour.
To begin with this recipe, we must first prepare a few components. You can cook singaporean (curry flavored) bifun using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Singaporean (Curry Flavored) Bifun:
- Make ready 100 grams Bifun
- Prepare 50 grams Chicken breast meat
- Prepare 1/4 Japanese leek
- Make ready 1/4 Carrot
- Prepare 1/4 Celery
- Make ready 50 grams Cabbage
- Make ready 1 Dried shiitake mushrooms
- Get 1 piece Ginger (finely chopped)
- Take 1 tsp Chicken stock granules
- Make ready 1/2 tbsp Curry powder
We Singaporeans literally do not get tired of having curry chicken. We have curry chicken for lunch and dinner. Our version of curry chicken is slightly different from the usual Malay or Indian curry. You gotta try it to understand what I'm talking about.
Instructions to make Singaporean (Curry Flavored) Bifun:
- Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
- Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
- Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
- Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).
Singapore's food hails from China, Malaysia, India, and beyond—but also, in a sense, from nowhere but itself. The hokkien mee, bak kut teh, and chili One of those quintessential Singaporean dishes, though you'll find other versions in Malaysia and beyond. In Singapore, it's a stir fry of egg and rice. Seasoned curry-heads will fight over who gets to eat the fish's eye, but the tender cheek meat is One that matches the original in terms of flavour and satisfaction is Stateland Cafe's Hainanese chicken What is uniquely Singaporean about fried chicken? On our island, we like our chicken marinated in a.
So that is going to wrap this up with this special food singaporean (curry flavored) bifun recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
