Singapore Mei Fun

I was happy to tackle this dish since my dad is from Singapore, (though my parental sources informed me it was created by Cantonese people who thought the flavors were like Singapore's, not Singaporeans).  Also, because I attempted it a couple of months ago with the result of mushy and crumbled noodles.  Happily, all went right with this attempt, and I have another old favorite under my belt.  In a departure from the recipe, I used roast pork (char siu) instead of ordinary pork for added flavor.  There are roast pork recipes online, but most people, myself included, just buy it from the restaurant.

I learned that all rice vermicelli (mei fun or mi fen) is not created equal, and that certain types hold up better to stir-frying.  Also, don't stir-fry the noodles so long that they fall apart on you.  My mother recommended this brand from Thailand since she's used it before, but I can't say more beyond that on what brands to look out for.  Let me know if you have more guidance in this vein.

Cooking Malaysian with Mom

So I finally made it back to New York for a long weekend with the family, and did I eat well!  I had Dominican steak and plantains with my sis and her roommate in Washington Heights, brunch out with sis and mom, and a stroll around Chelsea Market.  I also had dinner at Locanda Verde with Bao, who's written some food pieces for the New York Times City Room blog and suggested a three-course dessert at Chikalicious.  I said, "Twist my arm, why don't you?"  I tried steak tartare for the first time and liked it, along with our fritto misto, pumpkin agnolotti, and halibut saltimbocca.  And it was fun to see the dessert chefs prepare my darjeeling gelee with pear sorbet; warm chocolate tart with pink peppercorn ice cream; and coconut marshmallow, spice cake petit four, and lavender chocolate truffle.

Watching bread bakers at Chelsea Market

Brunch starters

But I did some cooking as well, with my mom.  She showed me how to make some Curry Shrimp and a Shrimp and Roast Pork Mei Fun.  Some mei fun versions are soy sauce-based, and others, like this one, use a curry sauce.  I love to eat both.  Like lots of old-school Chinese cooks, she doesn't measure or time things, write down recipes, or make them the same way every time.  So I estimated measurements and took notes, helping out when asked and snapping photos.  She wasn't used to the last part, but seemed amused by it.  So I've decoded my garbled notes and estimates, and hopefully when I make the dishes on my own I'll have gotten them all right!