My Love • My Food

  I used to fry noodles when I am not in the mood for rice. And, all these while I only fry Lou Shu Fun aka Silver Needle Noodle (銀針粉). When I was small I was learnt this noodle as Lou Shu Fan as in Rat Noodle if you translate it directly (老鼠粉); and along the years of my growing age, I got to know it’s also call Bee Tai Bak in Hokkian dialague (米篩目/米台目). Frying Noodle especially we called that Yellow Noodle is my 1 st experience, we got to wash off the alkaline (鹼水) before we fry. I have never ever know how do we wash it off, cuz, all the time I only know to blanch it before we eat, just like the normal Ko Lo Mee (乾捞麵). Ingredients 100g to 150g of yellow noodle, I told the trader I only need 1 person serving Bean sprout, again… 1 person serving 1 egg 1 tablespoon light soya sauce 2 teaspoon dark soya sauce 2 teaspoon of chili boh 2 to 3 cloves of garlic, chopped Method 1. Wash the yellow noodle under the running water for about 5 to 10 minutes 2. Then aft

  Recent event that we had organized was pretty successful; at least I know our fellow colleagues enjoyed themselves very much down here, in Lone Pine Resort, a boutique hotel along Batu Feringghi. Before Lone Pine was acquired by E&O group, it was one of the 1 st hotels in Batu Feringghi; it was one of the oldest hotels down here too. After the acquisition, the entire hotel was under a massive renovation and it was a total change then after. However, their signature restaurant – The Bungalow still remain unchanged. In fact, added a store upstairs and named The Gerai, that’s selling local items like sarongs, rattan basket, hats, and some local delights, etc. Always like to visit this place, 1 is because is very much well shaded, 2 is because their food has their unique way of presenting to their customers and their in house guests, 3 this is one of the shooting venue for the E&O Celebrity Chefs competition, if you remember, there was a scene where all the participants