Think of this as KL-style Hokkien-mee, but pimped up in a claypot (which keeps things nice and hot and also gives you one less dish to wash as it goes straight from the stove to your table). An egg plopped in at the end coats the noodles in a luxuriously rich sheen as you stir it in. This version cooks up quick and we’ve provided useful substitutes for certain hard-to-find ingredients in Singapore.

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