Fish Meat Bee Hoon Soup with Milk
Fish Head/Meat Bee Hoon with Milk is a Singaporean soup-based noodle dish that uses either snakehead, pomfret, batang or garoupa cooked together with bee hoon or rice vermicelli in a rich and tasty broth. This dish is available in a choice of fried or plain fish head pieces or fish slices/chunks and served in a soup made out of fish stock derived from cooking fish bones for many hours. Other ingredients like vegetables, fried shallots, anchovies and Chinese wine are also added to the soup to enhance the overall flavour of the dish. For those who enjoy a more creamier soup texture, evaporated milk can also be requested to be mixed and cooked together with the soup.
Stir Fried Sweet Potato Leaves With Garlic
This dish is available in most Zhi-Char or “home-cooked” stalls that can be found in many hawker centres all around. This is a simple dish that uses sweet potato leaves stir fried with chopped garlic, dried shrimp, soy sauce and cut chilli padis. This is not only a nutritious dish that is easy to prepare, the result is a wonderful balance between salty and spicy when eaten with white rice.
Raw Fish Salad
This is the Chinese version of the salad that uses sliced raw fish and usually goes very well with a bowl of ‘chok‘ or congee. The salad mix consists of good quality raw fish combined with shredded cabbage and lettuce, sliced ginger, spring onions, cut chilli and fried shallots, which are then drizzled and tossed well with sesame oil and other soy sauces. Limes are also provided at the side and the juice is squeezed into the dish that would provide a very good balance of flavours.