SINGAPORE STREET FOOD 2023 - Huge Prawn Noodles w/ Pork Ribs in Seletar - Best Hawker Food Singapore

Dry prawn meat. Let's try the soup first. Egg noodles and stick vermicelli with the chili. Kayla's tofu. My mohiang. Hi! Welcome to 40 Mama Keech. I'm Kee. I'm Kayla. And we're here to eat prawn noodles. Let's go! ordered the biggest prawn noodle bowl which costs twelve dollars and fifty cents. So this one has triple the topping. So they have the giant prawn with shell on cut in half. There's one, two, and three. It's topped with some fried shallots. There's also a pork skin. Look at that jiggly puff. Jiggly pork skin. Then there's some pieces of pork lard. And then so the second meat here is the pork ribs. And then this is the pig's tail. So you can see all the fat and cartilage and the bone. And then it's topped with some chili. So this is the dry prawn meat. Dry meaning it doesn't go with it's not with soup. So the soup is on the side. So let's just mix it up first with the chili. It's the noodle. So I picked two types of noodles here. I have the egg noodles and then the thick vermicelli noodles. You can mix them up. More textures and more flavors. Let's try the soup first. Okay so this is the pure soup. They cooked with prawn and pork bones. All the pork ribs, all the pork bones, and the shrimp head. That's an instant warmth on my body right now. All the flavors of the shrimp and the pork is in this. And it's a perfect setting. It's a gloomy rainy morning here in Jalan Kayu. Alright let's take a bite of the noodle. Egg noodles and thick vermicelli with the chili. Love the chili. It's not too salty. You feel the heat gradually. So nice texture. Let's try to get a bite of this prawn. Look at this piece. Big piece of prawn meat. That's the half of the big prawn. Look at that how meaty it is. Still piping hot. I'm gonna dip it in the broth. Oh look at that. The prawn so plump, so meaty, so fresh, naturally sweet, and so big. What more can you ask for? I mean it's $12.50. You know gotta get a big piece. Let's take a piece of the pork ribs. Again I want to drown it in the sauce just to kind of rehydrate it. Drown it in the broth. Okay take a bite. Look at that piece. It just disintegrates from the bone. Look at that. Another bite. Look at that fatty piece with the cartilage and the bone. That's where all the flavor is coming from. So here they provide fresh chilies. I'm gonna put one, two, three. Yes sir I love you. And also here on the table they have this chili powder. So let's put a little bit. Let's try the broth with the chilies and the chili powder. I could use some more chilies. I can put some more. But like let's try the jiggly skin first. So this is the pork skin that's already drenched with the chili sauce and the fried onions, fried shallots. Try it. Jiggly, jiggly. Man oh I love that texture. You have that super soft pork skin and you know when you fry shallots it releases its beautiful sweet flavor. Oh man this is good. Texture on top of texture. Okay normally I would only get the pork rib and the prawn on my prawn meat. Rarely do I get the pig tails but let's try it. I'm very curious about this. That texture. It's got a lot of cartilage. Like sticky soft. You know that it's been boiled for hours to make it that soft. Look at that. It's so flavorful. Anything that is connected to the bones. See there's a lot of bones inside. Oh my gosh. It reminds me of the feels when you eat pork ears. This is so good. Let me take a sip of the lime juice. So refreshing, sweet, sour. So this lime juice is a dollar and 70 cents. Refreshing. Hey guys we just bought soy milk in the other shop nearby. So this is from Soleji Soyabean from the shop nearby. Oh it's warm. It's warm soy milk. Perfect for the gloomy rainy weather. So this is the prawn meat and pork ribs noodle soup. So this is the soup type. That's why it's already incorporated in the bowl. So you will taste the flavor in every single bite of this. And for this one I only picked the yellow noodles. So the same I think. It's got one, two and the other one is hiding. Three pieces of shrimp. There's some pork ribs. One, two. So let's give it a try. I already put some chilies in there but let me add a bit more. Mix it up while the soup is still piping hot. Let me take a sip. Oh yes. I think this one is more fitting to this weather. You can slurp the soup together with the noodle. So good. I'm eyeing on some snacks here. I've been coming here often before I gave birth to, before I got pregnant with my second daughter. But because we normally cycle around the area and it's been a long time since I came here and I've never tried the stall beside, just beside the prawn mee which is like a fried critter stall. So I'm going to try a few items on there. So this is the small stall just beside the prawn noodle which is called crispy fry. And basically they fry a lot of snacks. We're gonna get one. Here's the fried items. We got one, two, three, four, five items here. Here's the ngok hyang. In Filipino we call it kikiam. So here it's wrapped in a bean curd skin. Inside is a mixture of pork and then here, so this is the pork liver roll. You can see the chunks of liver in there. I'm not sure about the other ingredients but it's the same wrapped in bean curd skin. Here is the fish ball. They cut it in half so it looks like two pieces. You see the fried exterior, it's a little bit brownish. Inside is white. And then here is, what is this Kayla? Fried tofu. Fried tofu that Kayla picked. And then this one is the crispy prawn cracker. So I think it's gonna be a crispy one. Which one do you want to try first? Okay, fish ball. Careful. Yummy? While Kayla's busy munching, I will try the prawn roll which is the ngok hyang. With the crispy edges. I always like that part. So I'll try it with maybe this sauce. I've never seen this type of sauce before. Okay, it's sticky. I'm hoping it's a vinegar dip. Let's see if it's spicy. I want to try it. Me first, okay? It's not spicy. You're gonna like it. It's sweet. It's like the the sweet sausawan for, you know, the fish ball kikiam in the Philippines. Sweet. Okay, let me try the liver roll. You'll immediately notice that it's different because it's dark from the liver roll. And I see some pepper in there. Let's try it with this chili sauce. And this chili sauce has some maybe cilantro, sesame seeds. Ground it in this sauce. Oh yeah! A little bit of vinegar. It's not too strong like the Filipino vinegar. And it's mixed with some sweet and some kind of bean paste. Maybe that's why it's red. It's not spicy. This is the prawn cracker. I'll dip it here. Cheers! Cheers! It's like kicharon. It melts in your mouth instantly. Okay, for the final tasting. Kayla's tofu. You taste that while I do a final dip of my ngohiang. Let's do it again next time when we come back here, okay? Okay. The ngohiang is my favorite of all. Very tasty, porky, savory, salty. And goes well with this sauce. I just hope it's more like spicier and more vinegary, but that's just my preference. All right, so it's a short review of this. I'd say an underrated prawn mee noodle house because there's a lot more famous and more expensive and more delicious bowls than this. But I prefer to feature the, you know, lesser known spots which hopefully would be helpful for you guys if you come here around Salatar area. This is called Blanco Prawn Noodle House along Jalan Kayu. And yeah, it's a nice experience to have the three-in-one prawn noodles. Very delicious. Perfect for the gloomy weather along with the fried stuff from the stall beside. Really enjoyable to eat with friends and family. So yeah, if you happen to pass by here, please do visit and support them. That's it for today's video. Thank you so much for watching until we meet again here in Singapore.