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from Singapore

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Singapore noodles

• 100 GRAM PORK LOIN, in cubes
• 400 GRAM PRAWNS, shelled
• 100 GRAM BEAN SPROUTS
• 1 GREEN SWEET PEPPER, sliced
• 2 CLOVES GARLIC, chopped
• 2 CARROTS, in strips
• 1 TBSP GREEN CURRY PASTE
• 2 EGGS, beaten
• 2 TBSP SOY SAUCE
• 300 GRAM EGG NOODLES

• 600 GRAM PORK FILLET, in strips
• 1 LEMON, juice and rind
• 2 STEMS LEMON GRASS, chopped
• PIECE OF GINGERROOT, chopped
• 1 TBSP PALM SUGAR

Soak the noodles in hot water. Meanwhile, stir fry the prawns and pork for 2 minutes on very high heat. Add the pepper, the carrot and garlic and stir fry two minutes more. Add the bean sprouts and stir fry half a minute. Add the soy sauce and the curry paste and stir well. Now add the noodles and the eggs and toss for a minute or so.

On 9 August 1965, Singapore withdrew from the Federation of Malaysia and became independent. One month later, it became a Republic. the day is celebrated with parades in the National Stadium. Click on culinary calendar for more links between cooking and history.

Mix lemon juice and rind with the palm sugar, the lemon grass and the ginger and salt and pepper to taste and marinate the pork 2 hours in this mixture. Heat some oil in a grill pan. Drain the pork and grill 5 minutes; turn the strips around and grill five minutes more.