Rasa Malaysia is a site that needs little introduction. Owned by Bee, I don’t think I exaggerate when I say that, the site presides over the Asian Food niche in the Flogosphere. As such, I was extremely flattered to learn that Bee had actually noticed my humble blog and had generously invited me to do a guest post at her site.
Deciding what to feature in this guest post for Rasa Malaysia is not easy. The site is already so rich in content, it is literally an Asian Food encyclopedia.(especially for Malaysian/Singapore food)
I am glad that I can still bring something new in the form of the Singapore Fried Hokkien Mee. Please head over to Rasa Malaysia to read about my all time favourite Singapore street food.
{ 33 comments… read them below or add one }
Beautiful dish. Asian cuisine surprises me all the time.
Nisrine
Congratulations Shirley!! what an honour
the hokkien mee looks absolutley scrummy. I didnt know there was a spore version. now I do 
It's quite difficult to make this sort of dish look that appealling but your pictures are superb.
Wow wow wow!!
It looks like those store-bought ones!
I love Singapore's Hokkien Mee. Hopping over for your recipe
Very beautiful done and written in Rasa Malaysia! I've always like your blog post, they are very informative and I learn a lot from your knowledge and researches!
Congratulations!
Oh yes, you were also featured in Desserts Magazine. Unfortunately, you did write up that post!
Good work Shirley! I used to have this at least once a week when I was living in Singapore with extra chu yew cha
Shirley – thanks for doing this despite your crazy busy work schedule. XO.
Hi Shirley, congrats on your guest post and the hokkien mee looks like the tastier ones you get at the hawker stalls. You even add the leaf for autenticity. Very nice indeed!
Shirley, your Hokkien mee looks so delicious and this is a great guest post
Jane: thanks! Yes, you are right. I didn't blog about the publication in Desserts Magazine… I wasn't sure if it would be worthy to 'brag' about…. I have a tendency to stay a little low key with my blog- partly because I am really struggling to find time to do more with it. You've been so supportive, thanks!
I read this yesterday at Rasa… nom! now very tempted to make hokkien mee!
Love (and miss) Singapore Hokkien Mee. Hopping over now…..:P
Love the way how you capture the goodness of this local hawker favourite. Hokkien mee is my fav too especially with sambal chili and lime on its side…
Shirley, your hokkein mee looks even salivating than some of the stores!
Well done Shirley-the noodles look amazing! And flogosphere is a new term-how cute!
Congrats Shirley! Your Hokkien Mee looks really authentic.
Spore's fried hokkien mee is different from the M'sian version. I prefer the M'sian version
Great post Shirley! Beautifully written and lovely shot as always. Hokkien Mee is also my all time favorite, yum! Hope I can make some at home next time.
Congrats Shirley! that looks delicious!
Congrats Shirley. I never knew there is a difference between Singaporean and Malaysian Hokkien mee. I have not tasted the Singaporean version, will have to the next time I there. I love our Malaysian version tho. I enjoyed the beautiful photographs.
Little introduction indeed
I've been eyeing a the net bread/roti on her site. And this recipe looks just as delicious!
Really yummy looking! Heading over now to check it out.
I'm off to check it out! This dish looks way too good to pass up on!
Delicious!! I'm off to read the recipe out now.
I love this hokkien mee. I first tried it in a singaporean restaurant in sydney. Absolutely loved it. Finally i got the recipe now and can make it at home. thanks for sharing.
Congrats, Shirley!!!
Shirley, you deserved for this, big Congrats! Now I know Singapore style Hokkien mee is pale in colour unlike MY here add a lot of dark soy sauce and it look dark. I think I will love your pale version too, it look simple and delicious.
Oh, you did well – good choice!
And it reminds me that I haven't had it in a long while…Sigh.
Congratulations on the guest post! There is only one restaurant in Sydney that serves S'pore version of Hokkien Mee – Ginger and Spice. Now I can make this dish at home. Thanks for sharing!!
Had this once in Sg and was surprised when this came as I was expecting something black =P nice to know what went in!Great post!
Your dishes certainly know how to grab the spotlight—as well they should. Delicious choice with this fresh-looking entry!
i jsut love the photos !!tx Pierre
i thought i'd wanted to let you know that i've tried your recipe and is very happy with it. even my husband also find that it is quite close to the ones sold in singapore! the recipe is a good keeper (advice: adjust salt to own preference). anyone who is interested should really try it.