I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).
Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.
