I know right, what a contradictory title. And being always contradicting, I cooked these noodles for lunch even though I have never a) liked Hor fun style gravy nor b) been a fan of Tau Chiam noodles. I don’t even like the name of these noodles to begin with. In my (Teochew) family, we refer to bean vermicelli (glass noodles) as “Tau Chiang”, or “Dao Qiang”, if you will, in hanyupinyin. Then one day, Jason bought these Singlong noodles and called them “Tau Chiam”, which caused widespread panic and confusion. I spent much time calming those nerves. From that day on, I’ve secretly resented these noodles because 我们是不会承认你的。 But it…
Garlic Shanghai Green with Ikan Bilis
This is a very simple garlic vegetable stir fry which has all the goodness of anchovy stock. The Shanghai Green is cooked til still crunchy and this is a very easy way to add some green leafy vegetables to your family’s diet. I hate cooking leafy vegetables.. I never know what to do with them. I can do a mean vegetable stew with carrots, cabbage, tomatoes, and mushrooms.. I can do a delicious curry vegetable.. I can cook broccoli and cauliflower in X.O Sauce, or sambal french beans with dried shrimp.. but put leaves in front of me (except spinach- I’ll cook it in sambal, or garlic dried shrimp), and…
