Comments on: Singapore Style Curry Flavored Noodles

By: Kelvin

Kelvin — Tue, 06 Mar 2018 23:03:53 +0000

Hi Marketman, were you able to get my email?

By: Kelvin

Kelvin — Sat, 03 Mar 2018 08:56:13 +0000

Great! I’m not sure if you can see my email on your end as it was required from me before posting. Can you send me a message so we can coordinate there?

By: Marketman

Marketman — Sat, 03 Mar 2018 08:27:30 +0000

Hi Kelvin, I would be interested in trying your produce… andrew, you mean Mutt and Jeff didn’t come to mind when you saw the same clip?? :)

By: Kelvin

Kelvin — Sat, 03 Mar 2018 02:23:37 +0000

Hello MarketManila,
I am an aspiring millenial farmer growing asian vegetables a few years now on our small rooftop. I’ve stumbled on your blog quite a lot when doing research and found you have great appreciation for quality and new produce.
Can I send you samples of my vegetables? I don’t think they have this spinach on the market yet, atleast not in Manila the way it is usually grown.

Regards,

By: andrew

andrew — Sat, 03 Mar 2018 02:07:23 +0000

Hi Marketman,

Offtopic: I saw you in that Metro Lifestyle Channel ad on ch52 along with the likes of Claude Tayag, Sandy Daza, etc. That pairing with JP Anglo made you guys look like Tom and Jerry! ha ha ha

By: Varalakshmi

Varalakshmi — Fri, 02 Mar 2018 13:09:39 +0000

I always make noodles with curry flavor but only with veggies. Your version with shrimp and chichken stock gives it an all new flavor. Visit us here

By: Footloose

Footloose — Sun, 11 Feb 2018 11:10:30 +0000

I remember you mentioned this before, I think, in your Sop Buntot post. I recalled it again of course, during my recent Beef rendang from scratch spree when a search yielded nothing. Lot to learn from our neighbours and close relatives from this area. I also turn out a reasonable facsimile of their Char Kway Teoh using shirataki fettuccine and tofu noodles for a low-carbs version. I swear I could have traveled there more extensively if only my Malaysian colleagues at work had not totally turned me off with their misplaced air of superiority.

Mother avoided sotanghon made from anything other than mung bean starch which you find out as soon as you soak ‘em. Korean translucent noodle is made from sweet potato starch and yet it is resistant and durable even with careless handling. I think the key in learning to handle them is testing it first in small quantities, just how experiments ought to be done.