Here is more dish from old photos. Singerpore fried rice noodles 星州炒米 is a popular one dish meal among the foodies during lunch in a Cantonese restaurant. It is one of few Cantonese dishes that use hot curry powder which imparts the yellowish color to the dish.
While it is a relatively easy dish to make, my experience of it in most North American restaurant had always been subpar. Most would short change you on the ingredients and you ended up with a greasy dish with very little meat to show for.
the ingredients prepared; the next step is the easiest - stir fry in a wok
the dried rice noodle needs to be cooked and drained first before stir frying
bamboo shoot is optional; i just use a little bit of the canned bamboo shoot
voila! this is enough to serve 2 or more
one generous serving
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