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The island nation of Singapore has a wonderful culinary blend, from Chinese, Eurasian, Indian, Malay to Nonja food. The following dish is a vegetarian dish, but you don't have to be a vegetarian to enjoy it.

The source of this recipe is "Singapore Food" by Wendy Hutton, which we purchased while in Singapore.


  • 1 pound Hokkien mie* (fresh yellow noodles)
  • 1/2 cup peanut oil
  • 14 ounces (1 block) firm tofu, cut into small pieces.
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 tablespoons roughly chopped chives
  • 1 sprig karuvapillai** (curry leaves), finely chopped
  • 2 tablespoons tomato sauce
  • 1/2 tablespoon chili sauce*
  • 1 tablespoon Kecap Manis Sedang* (Medium sweet soy sauce)
  • 2 eggs, lightly beaten
  • 1 boiled potato, skinned and cut into small pieces
  • 1 fresh green chilli, sliced (optional)


  • Rinse noodles in warm water, drain and set aside.
  • Heat oil in a wok or large skillet and fry the beancurd (tofu) until golden brown.
  • Drain and set aside. Sauté the onion in the same oil for 2 to 3 minutes, until soft then add the drained noodles, tomato, chives, tomato sauce, soy sauce and chilli sauce.
  • Cook over gentle heat, stirring frequently for 3 to 4 minutes.
  • Pour over beaten egg and leave to set for about 45 seconds before stirring to mix it in well with the noodles.
  • Add the potato and beancurd,stir, cook for another 30 seconds and put on a large serving dish.
  • Garnish with green chilli and serve with additional tomato and chilli sauce to be added according to each person's taste.
  • Can be purchased at Oriental food markets such as 99 Ranch Market or online.
  • Can be purchased at Indian food markets such as Indian Sweets and Spices or online.

Categories: Asian  Main Dish  Vegetarian 
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