RECIPES OF SINGAPORE

Ingredients

1 lb

2 cups

4

3-4 cloves

1 medium

1 medium

1/2 lb

1 tbsp

1 tbsp

1/2 tbsp

2 tbsp

1

1 medium

2 stalks

1 tbsp

Fresh yellow 'mee' noodles
Bean sprouts
Puffed tofu (cut into strips)
Garlic (finely chopped)
Red or brown onion (chopped and diced)
Tomato (quartered)
Ground beef or mutton (lamb)
Dark soy sauce
Light soy sauce
Chilli flakes (adjust to taste)
Ketchup (or 1 tbsp tomato paste)
Egg (beaten)
Potato (boiled and diced)
Green onions (or 1/2 cup chopped Chinese chives)

Curry powder
A  dash of fresh lime juice (optional)
Vegetable oil for cooking
Salt (adjust to taste)
Fresh ground black pepper (adjust to taste)

1. Marinate beef or mutton (lamb) in curry powder
2. Heat wok and add approximately 2 tbsp oil and add onion, followed by garlic
3. Stir fry until onion is golden and then add ground meat
4. Stir fry until beef is browned, then add ketchup, soy sauces and chilli
5. Add puffed tofu, stir fry for a moment, clear space in the middle of the wok and add beaten egg, slowly fold into mixture
6. Add noodles, tomato, potato, green onions or chives and mix well
7. Add salt and pepper to taste
8. Add a squeeze of fresh lime or lemon juice