Har cheong kai noodle dish uses first prawn paste chicken recipe in S'pore

Har cheong kai noodle dish uses first prawn paste chicken recipe in S'pore

12 Stones Noodle House
ABC Brickworks Food Centre
6 Jalan Bukit Merah, #01-140

Looking for the ultimate Prawn Paste Chicken/Har Jeong Kai?

Located in a small hawker stall at ABC Brickworks Food Centre is Roy Loi, who claims that it was his mother who invented Prawn Paste Chicken in Singapore.

Roy, owner of 12 Stones Noodle House, said that a friend of his mother visited from Malaysia when his parents were running now-closed Loy Sum Juan restaurant.

"This friend just casually [asked]: 'Why don't you try out making a dish with har cheong and chicken?' My mum just trialled and error, and came up with this har cheong kai," he said.

Although they deep frying the chicken, they are still able to maintain the moisture of the chicken, Mr Loi said.

He was not selling har cheong kai noodle when he first opened his stall. It was at the suggestion of his food blogger friend to sell his specialty which led to him adding the dish to his noodle stall. He says that he doesn't use weighing machines to prepare the seasoning, but puts the ingredients together by touch.

So is the dish any good?

SPH Razor's Olivia Chang says that it is the best har cheong kai she has ever eaten. It is crispy and the prawn flavour is "very strong". Low Yi Qian agrees, "the prawn paste is really strong, but it is not overly salty. It is very peppery as well."

"It is so addictive. It is not too oily as well so you can really taste the freshness of the chicken," said Olivia.

The dish also comes with chicken rice chilli, and pairs well with the meat.

"I think we might have found our new love," says Yi Qian.

Watch the video to find out more about the har cheong kai noodles.

(Note: Roy will be moving his stall to Golden Shoe Food Centre come August)

Go to www.razor.tv for more videos
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