Food

[Adamphotoman]

Natalie, Pork is one of our staples, so I would guess Snapple could just  become a treat as you say.
The Fried rice noodle dish I believe originates in Canton China or more often referred to as Cantonese.  Restaurants offer it as Singapore Fried rice noodle but it does not originate in Singapore. Street vendors have many variations and like Soup or Pizza leftovers are often used to advantage.

I remember the first time we tried making Singapore from scratch it was quite daunting. However, we soon learned to Augment Singapore first sourced from different Restaurants.
This involves adding more Vegetables and more marinated shrimp. Yes we soon found the dishes from restaurants to be somewhat lacking in both flavor and cooking quality. Sometimes it also lacked in fresh ingredients. Recently we were so disappointed that we decided once again to attempt it from scratch.

It was the BEST. The last photo I posted is what we made from scratch...

Thaw up to a dozen Raw Flash Frozen Shrimp in a bowl drowned in Cold Water.
These should be deveined with head removed. Keep changing the water until thawed / Pat dry

Marinade:
recipe usually calls for 2-3 crushed Garlic Cloves [lots of Garlic-We joke I substitute heads for cloves]
1/4 cup Canola oil or grape seed oil
1 tablespoon Sesame oil
2 teaspoons Chinese 5 spice powder
1 teaspoon white Szechuan pepper
2 tablespoons Hoisin sauce
2 teaspoons Fish Sauce

Cover the shrimp for 1/2 hour
[stir fry in shells to retain texture]

Stir fry shrimp until the shells and flesh turn from blue to orange
Remove shrimp [so they will not overcook]
Stir fry pre cut vegetables [onion in chunks / red and green peppers in strips / julienned -- celery  / carrots / snow peas ]

Add to marinade liquid in Wok in order
Add Curry powder
Add strips of ham or Char Siu [previously prepared]
Add noodles or Singapore from restaurant [ if purchased from restaurant remove cooked shrimp to not overcook]

Serve on a bed of fresh been sprouts