Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Hong Kong Style Chee Cheong Fun, really really fresh

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A clean kitchen towel is placed on the steamer. A thin rice batter is poured on the towel and ingredients laid on top. In this case, shrimp. A cover is placed and the noodle sheet is steamed for a minute or so.

On a different station, oil is first applied on the pan. The kitchen towel is laid rice noodle sheet side down and a spatula is used to loosen the towel. The towel is then picked up by hand. leaving the noodle on the pan. The noodle is rolled up and cut up.

Busy duo from Chee Cheong Fun noodle stall at Pek Kio Market

Plain noodles with sprinkled sesame seeds, a rich broth with five spice flavor, a tea spoon of red pepper the side.

Minced pork noodles.

Written by locomotoring

November 11, 2014 at 1:34 pm

Posted in Singapore

Tagged with ,

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