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Tag: KF Seetoh

  • Mee Rebus – More Than Just Boiled Noodles

    Mee Rebus – More Than Just Boiled Noodles

    This is one of the most boring dish names. Mee rebus simply means boiled noodles in Malay.

    And yet people would queue for it because the mere mention of mee rebus conjures up something more.

    It’s like chilli crab, really a misnomer with all the spices, eggs, sambal and vinegar or lime.

    Since the closure of Selera Kita Mee Rebus in Changi some years ago, there has been a void. The humble legend had no successor – or so we thought.

    Mee rebus is made with a meaty stock, a taucheo-based rempah, grago (dried krills) and sweet potato mash (and/or sweet potato starch) as a thickener.

    This is slathered over boiled noodles and the edgier ones include traces of lamb or beef to, well, beef things up.

    There are a few stalls offering mee rebus at Haig Road Hawker Centre at Block 14, Haig Road.

    I find two natural successors to the Selera Kita phenomenon and one of them is in a league of its own.

    WALITI HJ MAZUKI

    #01-18 (6am-7pm, closed on Fridays)

    GOOD STREET FOOD: Mee rebus from Waliti Hj Mazuki is thick, sweetish yet instensely savoury.  PHOTO: KF SEETOH

     

    This is as close as it gets to the famous and defunct Selera Kita.

    The all-important sauce is thick, sweetish yet intensely savoury with heavy accents of grago.

    The egg, green chilli and bean sprouts lend texture but, like the others here, they sprinkle fried shallots instead of crispy krills on top.

    Best is to bite into the bits of fresh, cut green chillis as you take a mouthful of the noodles and sauce with a little chunk of egg.

    AFFANDI HAWA AND FAMILY

    #01-21 (10.30am to 8pm, closed on Tuesdays and Wednesdays)

    Boss Affandi Ahmat now has his son Ahmad Tarmidzi, 30, helming the show.

    GOOD STREET FOOD: Mr Ahmad Tarmidzi with his dad and boss, Mr Affandi Ahmat. PHOTO: KF SEETOH

     

    Mr Ahmad took a leap of faith eight years ago to inherit the family stall business.

    Their sauce is thick, almost curdling thick, with faint hints of lamb off-cuts and fats. Very alluring.

    It is very hard to tell theirs apart from Waliti’s version, safe for that hint of gaminess.

    I think no one wants to rock the boat and divide the customers, they just want to keep it sane, safe, similar and superb.

     

    Source: www.tnp.sg

     

  • World Street Food Congress 2015 To Be Held At Open Field Opposite Bugis Junction

    World Street Food Congress 2015 To Be Held At Open Field Opposite Bugis Junction

    The World Street Food Congress is making its return. Organised by Makansutra and supported by the Singapore Tourism Board, it will be held at the open field opposite Bugis Junction, at the intersection of Rochor Road and North Bridge Road, from Apr 8 to 12.

    The five-day feasting jamboree is open to the public, and will feature 23 stalls from 12 cities, and a food truck run by a US Top Chef winner. Attendees can expect to indulge in food prepared by award winning chefs from all around the world.

    This year’s prices start from S$4.50, and the public can enjoy a cashless mode of payment via NETS or credit card.

    In line with commemorating Singapore’s 50th birthday, the National Heritage Board will be launching the SG50 Deliciously Singaporean exhibition on Apr 8, which will showcase the nation’s food heritage and feature 50 uniquely Singaporean dishes.

    Sisig cups by Bale Dutung Sisig. (Photo: World Street Food Congress 2015)

    This year’s event will also see the launch of a Dialogue-Hackathon, which will comprise a range of networking activities, discussions and presentations.

    Said Mr KF Seetoh, founder of Makansutra: “If anything else, just come and eat things that you cannot pronounce. Even for our local food. I was talking to some of our hawkers and said, ‘Let’s evolve our traditional stuff – so come up with a bonus har cheong gai – prawn paste chicken – burger with a sambal mayonnaise and a little nice salad.’ So they are all very excited.”

     

    Source: www.channelnewsasia.com