Mee goreng is an Indian Muslim creation here not found back in India nor Pakistan. It was inspired by the Chinese and it has its own unique spicy infusions of sambal, mutton, greens and it is often coloured red with the addition of tomato paste in the sambal. Potatoes, tomatoes, eggs are also added and fried in a high fired wok. It is a very popular noodle dish among all the races in Singapore and began as a street food item decades ago.
Mee Goreng
N.M. Abdul Rahim
503 West Coast Dr #01-60, Ayer Rajah Food Ctr (Map) 10.30am – 12am Daily
The star dish we fell for here is the white beehoon goreng. The intensity of the heat in the noodle is something locals and aficionados will adore. There's no sambal there, just a basic plain rempah with stock, soy sauce and a heavy dose of white pepper that delivers a "woke" moment that's moreish at the same time. The beehoon is rendered with good wok hei (or wok’s breath) and is topped with crispy ikan bilis or fried anchovies.
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