Indian-Chinese hawker cooks Teochew mee

Noodle seller Prem Singh has been nicknamed 'ang moh kia', because he looks Caucasian. He is actually of Indian and Chinese parentage. He runs the stall with his sister, and learnt the trade from his stepfather back in the 1970s.
Teochew-style fishball noodles comes with fried lard and housemade chillli sauce.
Teochew-style fishball noodles comes with fried lard and house made chillli sauce.PHOTO: ST VIDEO

At a coffee shop in Block 117 Commonwealth Crescent, there is a man selling traditional Teochew- style fishball noodles from a humble standalone stall.

"People call me 'ang moh kia' because I look ang moh," says Mr Prem Singh, 63, who is of Indian and Chinese parentage.

The bachelor rattles off in Teochew to his older sister Eileen Singh, 64, with whom he runs the stall. She handles business operations.

Their nephew Cosmo Taylor, 30, whose father is Irish, also chimes in in dialect.

Mr Taylor, who has a degree in hospitality from Perth's Murdoch University, is keen to learn the ropes and has been helping at the stall for the past three months.

Mr Singh says he learnt the noodle trade from his stepfather, who used to run a pushcart stall with Mr Singh's mother off Robinson Road, in a backlane near the former Sin Chew Jit Poh building in the late 1960s and 1970s.

The stall later relocated to various places, including Lau Pa Sat and Orchard Plaza.

He has been cooking noodles for almost 50 years and still fries the lard and makes his own chilli sauce - a fragrant and punchy blend - from scratch.

The stall, which has been at Commonwealth Crescent for three years, has no name, but some may remember it from its Lau Pa Sat days when it was known as Bee Yee.

Watch the video about this stall here: http://str.sg/fishballmee

RECIPES TO TRY

For breakfast this weekend, how about a serving of fluffy scrambled eggs cooked in a pot?

In an article in The Washington Post, celebrated chef Dan Barber of New York restaurants Blue Hill and Blue Hill At Stone Barns shares his recipe for scrambled eggs, a childhood favourite.

 

It calls for a dash of sugar and a squeeze of lemon juice. His secret to perfect eggs is to never let them coagulate once they hit the pan.

 

Another recipe to try is a simple one for Japanese sesame dressing from The Japan News. Use it in salads, over blanched greens and more.

Scrambled eggs recipe: http://str.sg/46Rb, sesame dressing recipe: http://str.sg/46zG

ST Food features stories, videos and recipes from The Straits Times and its sister publications, as well as regional and international publications. Use the handy search tool to help navigate the site.

•Follow Rebecca Lynne Tan on Twitter @STrebeccatan

WATCH THE VIDEO:
 Indian-Chinese man whips up punchy Teochew mee. Go to str.sg/fishballmee

A version of this article appeared in the print edition of The Sunday Times on May 21, 2017, with the headline 'Indian-Chinese hawker cooks Teochew mee'. Print Edition | Subscribe