福建面 Hokkien Mee

福建面 Hokkien Mee CNY DAY 1 – 29.1.2025

福建面

黄澄澄
滑润润
鲜美食材,秀色可餐

香喷喷
热腾腾
炊香环绕,入口绝妙

味鲜鲜
香飘飘
色香味全,垂涎三尺

福建炒面
新洲美食
鲜虾高汤
锅气镬味
五花肉片
明虾墨鱼
鱼饼芽菜
熟面粗粉
清香爽口
色泽滑润
鲜味十足
唇齿留香

高炉热锅手掌铲
热油花肉蒜炊香
熟面鲜虾快翻炒
粗粉食材全盘端
鲜虾头壳浓鸡汤
高汤入锅扑鼻香
色香鲜味勾食欲
佳肴美食共品尝

c.h.e.f andy

=================

published on 30.1.2025

my english translation 👇

福建面 Hokkien Mee

golden yellow
smooth and glistening
fresh ingredients, a feast for the senses

fragrant and aromatic
steaming hot
the enticing scent surrounds the stove, an absolute delight

rich in umami
aroma surrounds
a perfect harmony of color, aroma, and flavor—mouthwatering!

fried hokkien mee
a signature dish of Singapore
savory prawn broth
wok hei-infused aroma
pork belly slices
juicy prawns and squid
fish cakes and bean sprouts
yellow noodles and laksa thick beehoon
light, fragrant and delightful
colour texture smooth and glistening
bursting with umami
leaving a lingering taste on the lips and teeth

roaring flames, hot wok and spatula in hand
hot oil sizzles as belly pork and garlic release their fragrance
yellow noodles and prawns tossed in quick, skillful strokes
add laksa thick beehoon and all other ingredients
stock from prawn heads and shells enrich with thick chicken broth
as the stock hits the wok, the air is filled with irresistible aroma
a dish with colour, aroma, taste so inviting
a delicacy to be savored and enjoyed together!

过年 Celebrate Chinese New Year

过年

年代不遗,岁月不忘
除夕团圆,中华传统世世流芳
家家有宴,户户有席
围炉守岁,家人代代欢聚一堂

时日不变,风雨不改
炎黄子孙,神州习俗生生守护
长幼有宜,老少有爱
闲话家常,父母子女共享天伦

愿蛇年好运
前方一片光辉灿烂
愿万事如意
阖家过的顺心安详

购物送礼办年货
新柔两地人如龙
芦柑鲍鱼猪肉干
蛋卷杏酥菠萝挞
金桔银柳金钱树
水仙蝶兰朱顶红

家人温馨年夜饭
岁岁团圆阖家欢
蛇年带来新气象
惜旧迎新气昂扬
张灯结彩迎新岁
拜年温旧展新貌

c.h.e.f andy

==================

published on 28.1.2025

my English translation 👇

过年 Celebrate Chinese New Year

time have not left behind, years have not forgotten
on Chinese New Year(CNY) eve, families reunite, carrying on Chinese traditions that shine through the ages
every home holds a feast, every household sets a banquet
around the steamboat, keeping watch on the countdown, generations gather together as one

steadfast through changing times and storms of uncertainty
descendants of Yan and Huang guard the customs of Chinese culture
old and young bonded through kinship, generations joined by love
engage casual family conversations, and parents and children share the joy of togetherness

may the Year of the Snake bring good fortune
with a bright and radiant path ahead
may all things go smoothly according to our wishes
and every family enjoy peace, as the heart wishes, and harmony

shopping and buying gifts and goodies for the New Year
people bustle and line up like dragons to buy goodies in Singapore and Johore
lukan, abalone, bak kwa
love letters, almond cookies, and pineapple tarts
golden kumquats, silver willows, money plants
narcissus, butterfly orchids, and festive amaryllis (holly)

a heartwarming CNY eve dinner with family
reunion year after year, a joyful occasion for all
the Year of the Snake brings new beginnings
cherishing the old and welcoming the new with vigor
hanging up lanterns and making decorations for the New Year
visiting to exchange greetings, reinforce old connections and further new ones

炒粿条 Char Kuay Teow

chye guan bought hill street ckt 14apr2021

炒粿条

炒粿条
是新加坡驰名街食
和海南鸡饭、肉骨茶、
肉脞麵、鱼圆面、虾面、
云吞面、 叻沙等
都是狮城的招牌
小贩美食

高炉热镬,镬光铲影
翻云覆雨,掀天掘地
巧手匠心,炒功镬气
金蛋裹面,赢来
腊肠、鱼饼、豆芽、甜酱油
最后来个生蛤
食客便等来了绝世美味😋

不加甜酱油,也行
那便是白粿条
镬气、香味
黑白两条,各有千秋!
我还是喜欢黑粿条
加蛤,就一个蛋
正宗古早味!

猪油渣
纯粹主义者的天堂!
搓碎成大小沙粒
在粿条面里翻炒
简直神来之笔!
添加质地、口感、鲜味
吃了,此生无悔!

c.h.e.f andy

=================

published on 26.1.2025

my english translation 👇

Char Kway Teow

char kway teow is one of Singapore’s most iconic street foods
alongside hainanese chicken rice, bak kut teh
minced meat noodles, fishball noodles, prawn noodles
wonton noodles, laksa, and more
these dishes are among the signature
Lion City’s hawker cuisine

over roaring flames, with a searing wok
the spatula dances as the wok gleams and flashes
tossing, turning, flipping, creating culinary storms
with skillful hands and craftsman’s devotion
the art of stir-frying brings forth superb “wok hei”
golden egg-coated noodles, enhanced by
chinese sausage, fish cakes, bean sprouts, and sweet soy sauce
and finally, raw cockles—
a heavenly delicacy awaits the eager diner😋

skip the sweet soy sauce? for sure
that gives you white kway teow
the “wok hei”, the aroma—
both black and white char kuay teow have their own charm!
but I still prefer black kway teow
top-up more cockles and just one egg—
the authentic old-school flavor!

and the pork lard
a purist’s paradise!
crushed into grainy bits
stir-fried with the noodles
it’s a stroke of genius!
adding texture, richness, and umami
one bite, and life feels complete, no regrets!

咖喱鸡面 Curry Chicken Noodles

curry chicken noodles @ ah heng, hong lim 13nov2024

咖喱鸡面

咖喱鸡面
我的最爱!
艳红的咖喱汤汁
若加上一勺辣椒酱
那真是无得顶!
天下美味之巅
神来佳肴
回味无穷!

粗米粉面
口感特佳
添增不同咬劲、质地
可为最佳搭配
再加咖喱入味的豆卜
还有鱼饼、潮州鱼饼
爽口的土豆, 确实
人间美馔!

咖喱鸡面不是叻沙
更不是咖喱鸡里掺面
汤汁迥然不同
和普通咖喱鸡、叻沙
都不是一个层次
鲜味、香、辣、咸、微甜
嗯,真是
实惠极品!

少不了说到白斩鸡
皮肉滑,肉质鲜甜
整齐排列面上
美观又勾食欲
把鸡肉浸入汤汁
吸收咖喱汁,入味
香艳美食,确实
不可抗拒!

c.h.e.f andy

==========================

publish on 25.1.2025

my english translation 👇

Curry Chicken Noodles

curry chicken noodles
my absolute favorite!
the bright red curry broth
with a spoonful of chili paste added—
it’s simply unbeatable!
the pinnacle of culinary delights
a delicious dish of the gods
an unforgettable taste experience!

thick beehoon, and noodles
perfect “mouthfeel”
adding different “bite” and texture
ideal companion to the dish
add on curry-infused tofu puffs
along with fish cakes and Teochew-style fish cakes
and tasty potatoes with the right “bite”—truly a gourmet feast on earth!

curry chicken noodles aren’t laksa
nor are they just curry chicken with noodles thrown in
the broth is entirely distinct from ordinary curry chicken or laksa,
in a league of its own
umami, aromatic, spicy, savoury, and slightly sweet—
ah, it’s truly
a humble yet exquisite masterpiece!

and of course, there’s the poached chicken
with smooth, silky skin and sweet, fresh meat
neatly arranged atop the noodles
it’s a feast for the eyes and triggers one’s appetite
dip the chicken in the curry broth
let it soak up the rich flavours
a dazzling culinary gem—
utterly irresistible!

四季情 Sentiments for Four Seasons

陶渊明 – 採菊东篱下,悠然见南山

四季情

秋菊东篱窥南山
深夜凭栏,月入西厢
黄钟满树十月香
清晓微光,日出扶桑

冬日海棠点点红
凌霜屹立, 香腮轻弹
寒梅傲雪露中宵
一帘幽思,两地情长

春暖花开溢芬芳
杜鹃玉兰,桃红争光
樱花三月意还乡
一缕牵挂,两心荡漾

牡丹花瘦六月天
林里踏青,野鹤山中
湖泊绿肥柳成荫
雁字翱翔,闲云长空

天地川野立舟中
掌桨乘风顺水流
疑是途穷绝境路
峰回水转彼岸丰

c.h.e.f andy

===================

published on 24.1.2025

my english translation 👇

Sentiments for Four Seasons

autumn chrysanthemums by the eastern fence peek at the southern hills
late at night standing by the railing, the moon graces the western chamber
Chinese golden bell tree in full bloom offering the fragrance of October
in the gentle light of dawn, the sun rises on Fusang

winter’s begonia dots the cold with crimson hues
standing erect against the frost, its fragrant cheeks lightly flush
plum blossoms brave the snow, exposed to the elements in the long night
one curtain filled with wistful thoughts, and enduring affection in two places

in the warmth of spring, blossoms overflow with fragrance
azaleas and magnolias, peach blossoms compete in splendor
cherry blossoms in March awaken a longing for home
one thread of care and devotion, and two hearts flutter

peonies fade, bringing forth the month of June
excursion in the woods, cranes roam free in the wild
lake brims with lush green, willows cast their shade
wild geese soar high in 《人》 letter formation, like leisurely clouds in a vast sky

standing on a boat amidst heaven and earth, rivers and the wilderness
with oars in hand, riding the wind and the current flows
what seems like a dead-end road of desperation
with a turn of the peaks and the riverbanks, reveal a far shore lush with abundance

Note:

Fusang – Fusang, mythical island in ancient literature, often interpreted as Japan