SINGAPORE: Hawker's Chicken Wings and Street Noodles

Hawker's Chicken Wings

1 small shallot

1 thumb ginger, grated

2 tablespoons sesame oil

2 teaspoons dark soy sauce

2 tablespoons light soy sauce

1 tablespoon oyster Sauce

1 tablespoon fish Sauce

1 tablespoon honey

½ teaspoon salt

8 whole chicken wings (wings, drumettes, and tips), about 2.5 lbs

1. Blend all the ingredients, other than wings, in a small blender

2. Place wings in a large Ziplock bag or shallow pan to marinade. Pour marinade over wings. Marinate for at least 4 hours or best overnight, in the fridge

3. Preheat the grill to 300-350 degree.

4. Skewer the wings (optional) with metal or soaked wooden skewers, to straighten

5. Grill wings for 10 minutes on each side, until joints move freely when wiggled

Singapore Street Noodles

8–10 ounces tofu, cut into ¾ inch cubes, or whole raw shrimp

2 tablespoons oil good for high heat (vegetable or coconut work great)

1/2 teaspoon salt

5 ounces (~1/2 a standard pack) vermicelli rice noodles

1 carrot, cut into matchstick pieces

1 red bell pepper, thinly sliced

1–2 cups snow peas or sub green beans

2 cloves garlic, minced

2 eggs

1/2 teaspoon soy sauce

1  tablespoon yellow curry powder

½ teaspoon turmeric

1 small lime

Sauce

1 tablespoon shaoxing wine or mirin (or white wine)

1 teaspoon sesame oil

1 teaspoon soy sauce

1 teaspoon fish sauce

1 teaspoon honey

1. Bring a medium pot of salted water to boil for the noodles. Do not cook them yet, just leave the water at a slow boil. While it is heating up do steps 2-5.

2. Pat dry the tofu or shrimp. Heat oil in a wok or well seasoned cast iron skillet over medium heat. When the oil is hot, carefully add the tofu or shrimp, and sprinkle with salt.  Cook until golden (tofu) or cooked through (shrimp). Move to a paper-towel lined plate. Add the carrots, bell pepper and snow peas and garlic to the wok.

3. While the veggies are cooking, whisk the two eggs with 1/2 teaspoon soy sauce in a small bowl. Set aside. Then, mix together sauce ingredients in a small bowl and set aside.

4. Stir the vegetables until just wilted, about 5 minutes. Make a well in the center of the veggies, add a drop of oil, then pour in the eggs into the well, scrambling them and chopping them with a spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

5. Add the noodle to the boiling water and remove from heat. Time 3 minutes. Using kitchen scissors, cut the noodles into thirds and fluff them up a bit, pulling them apart with a fork.

6. Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes.

7. Spread the noodles in the wok, slide the cooked veggies, and seared protein back into the wok. Sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

8. Pour the sauce into the noodles. Toss and cook for about 1-2 minutes, until noodles are almost dry.

9. Squeeze on the juice from the lime, toss again, and serve.

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FUN FACTS:

• Singapore’s national anthem is written in micro-text on the back of their $1,000 bill.

• Singapore is made up of one main island and 63 smaller ones, largely uninhabited, that surround it.

• The Guinness book record for the longest human domino chain was set in Singapore on September 30, 2000.