This is something I hold close to my heart. Really, really close.
October 5, 2013
Mee Hoon Goreng Putih
Category: Grubbecipes
Literally translated as:
- Mee Hoon – a type of rice noodle, otherwise known as vermicelli. While mee is usually understood as noodles, I have no idea where “hoon” came about. My best uneducated guess would be some guy by the name of “Hoon” probably invented it and named the noodles after him.
- Goreng – Fried (or to fry)
- Putih – the colour white
The final product looks something like this:
This is quite the typical Singaporean-Malaysian dish. It is one that I can’t get enough of and I seem to recall ever eating the dish only when visiting someone’s home for a house party. Although it might be sold commercially at food stalls and hawker centres, I rarely found them as appetizing as those that are served at someone’s home party. Not sure why that was!
I guess that’s the beauty of a simple and uncomplicated home-made food. Here’s the recipe which I have modified to suit the needs of my family, and one which does not include the use of any seafood. The original recipes include prawns, squids and fishballs
Mee Hoon Goreng Putih
2015-07-13 16:50:11
Ingredients
- 2 cm ginger
- 5-6 pieces of medium-sized shallots
- 3 pieces garlic
- 1 pack of mee hoon (vermicelli)
- 200g-300g beef (sliced thin)
- 50g beef balls (quartered)
- 2-2 pieces of smoked turkey, sliced thin
- 1 tbsp white pepper powder
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- red chillies, sliced
- A handful of spinach or bakchoys (cut-up)
- A handful of fried shallots
- 2 tbsp of olive oil
Instructions
- Blend ginger, shallots and garlic together. Set aside
- Boil sliced beef to tenderize, and set aside.
- Soften the vermicelli in water, drain and then set aside.
- Heat up oil and when it’s hot enough, fry the blended ingredients till fragrant
- Add oyster sauce, light soy sauce and white pepper. Stir fry for about 3-5 minutes and add in the beef balls (if used) along with the boiled sliced beef.
- If using prawns, squid or fishballs as per most original recipe, you can add that too at this stage
- Once cooked, add in the vegetables and vermicelli
- Stir them altogether for 5 minutes and mix well
- Serve hot and top the red chillies and fried shallots as decoration
Grubbs n Critters https://grubbsncritters.com/
October 3, 2013
A new home
Category: Rant and Thoughts
Like what you see? I do, too! In fact, like is an understatement.
I love, love, love how this site has come to life after at least a month-long of collaboration with a young, very talented and dynamic web-designer who was kind enough to actually answer my first email when everyone else ignored me (except for one other person who replied after I sent out my queries to at least 8 other different people I found). She not only helped me out with designing a new website, she also did all the migration of all my archives from Blogger (where a few had told me that this would be a mammoth effort, “too much work” and near impossible!), as well as entertained all my nonsensical questions patiently. Long story short, I met a digital goddess, without whom, I would not be owning this incredible looking site. (Hint: the designer’s footprint is somewhere within this site)
This site is now officially live and, I am ever so glad to be able to finally share it with you. However, there are still quite a bit of work to be done on the back-end, particularly on the older posts. I still have to tag, re-categorise, re-link and re-embed links on every individual posts in my archives that came from Blogger and that would unfortunately have to be done over time. It could take weeks and it could take months. For now, with my ultra-crazy schedule, I can’t quite commit to a timeline and to wait till I complete everything before I let it go live would just be stupid. Besides, I cannot wait to share this with you.
So, here’s the thing: If you happen to click on a related post from before October 2013 which has link(s) within, chances are, you are likely to be taken back to the old site. That being said, old posts dating then, would be all wonky and all over the place and, you would just have to bear with reading text on a black background. At least for a while till I get my shit together.
The fabulous news is that, I now OWN this domain. That means, Grubbs ‘n Critters and every single posts that comes with it are mine, and that unlike blogging with Blogger on a free platform that belongs to Google, the risk of losing all of my contents are greatly minimised.
The journey leading to the birth of this site has been a very personal, yet an incredible one. The personal satisfaction feels very gratifying and the fact that both Silver Bullet and me came up with the blog name together, makes this even more special than it already is.
With that, I am back in the grind!
Just one little thing though:
If you enjoy any of my posts, please, do share with anyone whom you think might enjoy the read, too. That would really be one of my biggest motivation to keep on going and improving.