Tag Archives: noodles

Singapore: Hawker Centre Crash Course

Singapore is famous for its food culture, and although there are certainly high-end top-dollar restaurants with 10-course menus that would charm the foodiest ex-pat executive, the heart of that food culture lives in the local hawker centres.
Street food is a common cultural institution throughout the world, but has a special place in Southeast Asia in particular as the dominant working-class cuisine and in Singapore’s case primary meal option. The hawker centres themselves are the result of a typically Singaporean government effort in the 1970’s to improve food safety and keep an ever-increasing army of food hawkers from blocking traffic. The government built and maintains the cavernous markets themselves, and administers licensing and health codes. Despite this standardization, the hawker centre is still a vibrant part of the local culture and a wonderfully chaotic den of unexpected delights to western palates and challenges to preconceptions about “eating out”.

Tekka Centre, Singapore. Photo by Mike Borchert.

The centres are organized as long lines of narrow, no-frills stalls, each operated by a different vendor, each with their own specialties and styles. Although the cuisines tend to be dominated by the ethnicity of the surrounding neighborhood, it’s still a grab-bag of curries, dumplings, soups, hot pots, noodles, satay, fruit juices, and everything else that’s taken root in this culinary crossroads. Continue Reading

Kelp Noodle Japchae – Low Carb Noodle-mania!

Okay folks, I admit, I’ve been a little distracted by the glorious Pacific Northwest summer, traipsing about in the mountains. Between that, work, and other personal projects, feeding the Internet Blog Machine has gotten a little backlogged. So without further ado, here’s one more..

 

Quite some time ago, I went to school in the other Washington -the District of Columbia. While there, I was exposed to the experience of an even more humid climate than my native Midwest summer. Wandering the concrete jungle blocks from my job at a nonprofit and nerd-exciting statistics classes, I was exposed to my first taste of Korean food ever. It was ironically a vegan Korean shop, and my favorite dish was tofu japchae. In retrospect it was an easy gateway crossover from my beloved childhood Cantonese restaurant dish of beef chow fun (see fellow pun lovers’ recipe at Woks of Life, and really, anything noodle. That first taste opened me up to a whole other cuisine full of spicier, more vegetable-filled and bbq-beef-laden meals like dolsot bibimbap and tofu soup!

Fast forward to years later on a warm Seattle summer day, living with some one who eats low carb, and here is my experiment in turning Japchae paleo friendly.

Japchae Ingredients
Japchae Ingredients

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