I miss my husband (sigh… give me a moment to emote… sigh…) Anyway, we’ll be seeing each other in a few weeks. Just counting days and off I go to join him. Together we’ll graze on greener pasture uuuhhhrrrm not exactly green but golden dessert pasture.
Anyway, I’d be a hypocrite if I say I don’t miss Singapore. I do so very much. I miss the clean, quiet, modern, and safe environment of Singapore and the convenient living it offers – convenient public transportation, convenient payment, convenient services both public and private (sigh) I just wonder why their citizens often complains and whines about how their leaders govern them and manage their country. They have no idea what “mismanagement” is all about. They should be thankful that they have such a progressive country with great leaders who put the needs of their citizen on their priority list. If they want to experience the true meaning of a “mismanaged country”? They should come and live in the Philippines!
I miss my friends specially the kids (Cyril, Allen, and Aliyah). I’m wondering when I’d be seeing them again.
I miss the fast foods. I do frequent American fast-foods before in Singapore before I learned to appreciate the food their. It took me almost a year I guess. Burger king, KFC, carl’s jr., and wendy’s, those are my sister Tin and I’s tambayan – the food in the same fast foods here in the Philippine do not taste as delicious as those served in Singapore. They are incomparable! (sad face) I also miss the Japanese and International buffet restaurants that my husband and I often dine in (longer sigh…) We only went to a few restaurants that serve ala-carte food – Jack’s place, pastamania, cafe cartel to name a few. Those that were recommended by trusted friends only hehehhe. We are a kind of “food court / food hawker” eaters – food republic, kopitiam, the food court at Lau Pa Sat, makan sutra, and other food courts located at HDBs. And I miss soya milk! there are no soya milk (powder and liquid) available here in the Philippines. I’ve just had the taho (silky tofu)
I really do miss the food in Singapore so much specially the noodles, the char kway teow which is my husband’s favorite and my personal, very favorite, hokkien prawn mee (specially the one I usually buy from the hawker near my previous company at the Gul area), and the mee goreng. I miss it a lot.
Speaking of Mee goreng, I found this recipe which I cooked months back when we were still in Singapore. It’s not actually mee goreng but it almost tasted like mee goreng. We’ve been trying to “copy” noodle dishes like char kway teow, hokkien prawn mee, and other noodles we’ve tried in Singapore, Malaysia, Indonesia, and Thailand. We sort of experiment to arrive at these noodle dish or to cook a dish that “taste-like” what we are trying to “copy”, sometimes we are successful but most of the time, we are not 🙁 Now I wonder when we get to cook char kway teow again since there are no kway teow noodles to be found here in the Philippines and my husband said that there’s none also in Qatar (deep sigh)
May be we can get another shot at cooking mee goreng again later on as we can use any egg noodle available. I’ll try to cook one using pancit Cabagan noodle later on.
Ooops, I just remember one thing. DO NOT, in any case, eat at Orchard Road resto (the one located at SM megamall) and expect that what you are eating taste the same as those same food found in Singapore. The mee goreng they serve tasted like spicy-sweet pinoy spaghettie. My mee goreng tasted more like the Indonesian mee goreng than what the resto is selling. And their char kway teow? It tasted nothing BUT. There’s a reason why its called CHAR kway teow – char because the noodle has an almost charred flavor. Get it? We are so not going to that resto ever again.
SPICY FRIED NOODLES (MEE GORENG – ALMOST!)
Dry Egg noodles – 150 g.
Shrimps, peeled and deveined – 200 g.
Crab meat (real ones) – 100 g.
Red Onions, diced -1 large
Garlic, chopped – 7 cloves
Sprouted Mongo – 100 g.
Ground black pepper
Sunflower oil – 3 tbsp
Sesame Oil – 1 tbsp
Soy Sauce – 4 tbsp
Sweet Sauce – 3 tbsp
Chili Sauce – 2 tbsp or as desired
Water – 4 tbsp
Tomato Catsup – 6 tbsp
Shrimp bouillon – 1 cube
1. Boil the dry egg noodles until aldente. Drain and set aside
2. Mix all the ingredients for the sauce and set aside.
3. In a wok, heat the sunflower and sesame oil. Sauté thegarlic and onions, then add the Crab meat, shrimps, sprouted mongo, ground black pepper, and the sauce mixture. Let it simmer for 2 minutes
4. Toss in the noodles and remove from fire.
Serve and enjoy