What the temp? Looks great..

@Adeline Carter Very true. I'd also add, Soy sauce can be had without cooking. If the sauce is done the right way without any additives, it's treated as probiotic. This is same with fish or seafood sauce.

@Adeline Carter The more traditional the better but where I am currently, it's tough. I've experimented with fermentation off and on, but will be getting into it more soon when me and wife can move into our property next month. Our group is more than just cooking, it's a lifestyle.

Like that touch of black salt on the citrus wedge! You stole my idea!.... 🤣 - Good luck, bro.

Ha, hot stuff! Congratulations.

@Oliver Wing I grew up in Singapore and Malaysia. There is no such thing as "Singapore Noodle" to my knowledge. The word "Haiku" seems to originated from a restaurant/brand which I have no knowledge of. Also, the origins, allegedly did not come from Singapore.... apparently someone created it from Hong Kong/Cantonese. There are other types of noodle that have been created or cook in Singapore for generations due to the origin of the cook/family/clan. Over several decades and generational mixes of race and cultures, these "original" noodle dishes have been modified. Saying all these, looking at the dish, the closest I would do such a dish is "mei fun". I'm also in a large group of foodies in M'sia & S'pore and posting the dish you have made. Waiting for feedback, but I think consensus is going to be similar. If my analysis and research is fake, I'll let you know.

@Oliver Wing Yes and I'm building my own culture recipe name.... AND I'm calling my recipe Uncle Bobert's Noodles! (the spelling "Bobert" is correct if you think it should be "R"). 🤣 Will explain that name one day when we meet!