Under $2
Hawker Staple: 水饺面 Dumpling Noodle/ Sui Gow Mee (Dry)
Who loves big, fat, juicy dumplings? Me, that’s for sure! Many of my overseas friends have asked me, “What’s the difference between Wonton (云吞) and Sui Gow (水饺)?” They go by the same name in English for simplicity’s sake- dumplings (just like there’s “Aunt” and “姑母”，”姑妈”，”姑姐”，”姨母”，”姨妈”，etc which all mean “Aunt”)- but are indeed pretty different. Wontons are much smaller, and its primary ingredient- depending on where you’re from- could either be a whole prawn or just little morsels of minced pork. Dumplings, on the other hand, are larger, chockful of ingredients like minced pork, prawns, water chestnuts, mushrooms, black fungus (wood ear), carrots, etc added for crunchiness. Some recipes even…
Chinese Stir Fry: Mild Sambal Chilli Prawn with Kailan
I love boiled vegetables. I can eat broccoli, carrots, spinach, cauliflower, kailan, and most other vegetables simply boiled or steamed, without any other seasonings. The rest of my family think I am crazy- you know the Chinese, they gotta stir fry their vegetables, even lettuce– and insist that I am “doing this” because I am trying to lose weight, but no.. I really, really enjoy eating vegetables plain. I am super low maintenance like that.
