The Singapore noodles you’ll love MORE than laksa! 😅 | Marion’s Kitchen 

Best one is at block 79 circuit road hawker centre. It’s better than the ones Marion had tried when she was here

@@user-pt2pc5uf1g Thanks, I'll add that to the list!

Welcome to Singapore! Hope you'll enjoy yourself

It's a cross between humba and lomi.

Ooooh I’d love to check out the Filipino version!

Please try it. It’s amazing!!!!

🤣

It’s totally Captain Planet!!!! And not Power Rangers! You’re right!

🥰

Nope, is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi.

from masterclass source: When making sauces, tapioca starch and cornstarch have different effects on the final product. While you can use either for thickening sauces, tapioca starch makes sauces slightly translucent with a glossy finish, whereas cornstarch makes sauces opaque with a matte finish.

I tried with cornflour and I had to add so much that the flavour was really badly affected. The tapioca thickened without affecting the flavour 😊

I agree!!!

(It's not a silly question at all, we all have cooking conundrums sometimes). Personally, I'd try to re-use the oil until the colour, smell or condition deteriorates. Usually, two or three fryings are possible with deep-fat frying oil if it's not allowed to over-heat and break down, and carefully strained afterwards. When the colour darkens, or it takes on an "off" smell, then it's time to discard it. It is recommended NEVER to pour cooking oil down the drain as it's not only bad for the environment, it might block the drains / plumbing which can be very expensive to remediate. As it's fish-flavoured oil, I'd keep the oil for other seafood dishes such as fish & chips, salt & pepper squid, battered prawns, or using it up in seafood stir-fries etc. Also, if one uses a wok and one fries only a smaller amount of food at a time in several batches, the quantity of oil needed to achieve a "depth" of frying fat is less in a wok than a deep-fat fryer, frying pan etc. so that's another consideration for household economy. If there's not a lot of oil to discard, pour it into a leakproof container (e.g. empty peanut butter jars) and put it out with the regular rubbish, but check with your local council for their rules & recommendations as well. My favourite way is to keep empty oil bottles and funnel all the discarded oil into it. When it is full, I take it to my local restaurant or takeaway. Beforehand, I'd ask the owner if it's OK to dispose of it in their oil recycling tank, and I've never been refused. The tank is usually in the car parking lot, basement etc. and that's where they discard their own frying oil from the restaurant. My "contribution" gets added to it; the company that supplies the tank picks up the used oil and recycles it into bio-diesel, which is a win-win for everyone. Hope this helps.

@@LemLTay Amazing answer. Thank you so much! X

Then your missing out on a whole world of flavour.

You could do it with chicken thighs 😃