JUST WHEN YOU THOUGHT

..you wouldn't have to endure another post about hokkien mee.

Came back to Singapore and first thing I ate was hill street char kway teow (the anthoney bourdain one) then promptly headed downstairs to order hokkien mee (HKM) and watch the HKM man whip up a batch of noodles. You learn something new every time-this time I realised that he cracks the eggs in FIRST, followed by towgay and noodles/bee hoon. then towards the end then fry e garlic. my mum says this is so that the garlic fragrance doesnt fade away with time. He also adds a LOT of lard and this black gooey thing which i have concluded is soy sauce+MSG+sugar+goodnessknows.

So I tried this new recipe at home and till this day I am stil amazed by the results. I won't hesitate to say that it tastes 80% like the real thing, except that there wasn't lard. Am still waiting to try again to see if the results are reproducible - if so I can probably write a thesis on HKM and graduate from hawker school already lol.