Economy Style Fried Bee Hoon (炒米粉)

Ingredients (Serves 2 – 3)
- 200g rice vermicelli/bee hoon
- 3 – 4 cloves garlic
- 3 – 4 leaves cabbage
- A bunch choy sum
- 2 eggs
- ½ cup water
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp. sesame oil
- 1 tsp dark soy sauce
- Dash of pepper

Directions
1. Soak the rice vermicelli in water until it has soften. Drain and set aside.
2. Mix light soy sauce, dark soy sauce, oyster sauce, pepper, sesame oil and water in a boil until well incorporated.
3. Add the mixed seasoning into the soften bee hoon. Mix until the bee hoon are coated with the seasonings.
4. Finely chop the garlic.
5. Cut the choy sum and cabbage into small bite sizes.
6. Fry the eggs into an omelette and thinly slice it.
7. Heat up the pan with some cooking oil and stir fry the choy sum until the texture of your choice. Remove and set aside.
8. Using the same pan, add some cooking oil, and stir fry cabbage until it reaches the texture of your preference. Remove and set aside.
9. Heat up about 2 tbsp of cooking oil, and stir fry the garlic until fragrant and lightly brown.
10. Add in the seasoned bee hoon and the remaining seasonings water into the pan. Stir fry until all the seasoning has evaporated and the bee hoon are totally cooked.
11. Lastly add in the cooked vegetables and toss evenly. Serve in individual plates topped it up with some sliced omelettes.

Kuala Lumpur Black Hokkien Mee

Ingredients (Serves 3-4)
- 15 large prawns
- 2 cups water
- 5 tbsp minced garlic
- 5 tbsp minced shallots
- 3 tbsp vegetable oil
- 2 tbsp dark soya sauce
- 1 tbsp sugar
- 400g Hokkien noodles (soaked for 15 minutes & drained)
- 1 tbsp light soya sauce
- 150g lean pork (thinly sliced)
- 200g chye sim

Directions
1. Shell, devein & set aside the prawns. Reserve the heads & shells for the stock.
2. Place the prawn heads & shells, the water, 2 tbsp of garlic & 2 tbsp of shallots in a pot to make the stock. Bring to boil, simmer for 5 minutes, then set aside.
3. Heat the oil in a wok over medium heat. Add the remaining garlic & shallots, & fry for about 2 minutes until frangrant.
4. Mix in the dark soya sauce & sugar. Add the stock & bring to boil.
5. Add the noodles & simmer for 5 minutes.
6. Stir in the light soya sauce. If the gravy is too thick, slowly add water, 1/4 cup at a time, until it is thin enough to be stirred easily.
7. Add the prawns, pork slices & chye sim. Fry for 2-3 minutes until all the ingredients are cooked.

Abalone Instant Noodle

Ingredients (Serves 1)
- 1 pkt instant noodle
- 1 egg (cooked for 4mins)
- 5 slices canned abalone
- 100g spinach (boiled in hot water)
- 30g anchovies

Seasoning
- 1 tbsp ketchup
- 1 tbsp sambal chilli
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 2 tbsp hot water (optional, if prefer 'wet' noodles)

Method
1. Mix the seasoning in a serving bowl, set aside.
2. Cook noodles in high heat for 2 mins. Put in cold water, then back in hot water for 3 secs.
3. Mix the noodles with seasoning.
4. Garnish with egg, spinach & achovies.

Rice Vermicelli with Pork Intestines (猪肠冬粉)

Ingredients (1)
- 150g big bones
- 1 set chicken breast bone
- 1 chien chinese angelica (当归一钱）
- 1 chien astragalus (黄嗜一钱）

Ingredients (2)
- pork small intestines
- rice vermicelli
- pickled cabbage (冬菜)

Seasoning (A)
- 1.2 litres water
- 1 tablespoon rice wine

Seasoning (B)
- salt
- pepper
- sesame oil
(above all as needed)

Methods
1. Blanch big bones, chicken breast bone and intestines for 5 minutes, then remove.
2. Bring a pot of ater to boil, add ingredients (1), return intestines and drizzle with wine. Cook for 30 minutes to 1 hour until done, then discard all the ingredients (trim intestines into small sections for later use). Retain soup broth.
3. Soak noodles in cold water untul expanded and soft.
4. Blanch noodles in boiling water for a minute and drain.
5. Remove to serving bowl, add seasoning (B) along with intestine sections and pickled cabbage.
6. Drizzle soup broth from method (2). Serve.

Notes
a) Soaking vermicelli in water until expanded and soft can be done beforehand, then blanch in boiling water for a minute when preparing the dish.
b) Clean the intestines by rubbing with flour and salt. The intestines should be cleaned thoroughly, or the odour will destroy the texture.

Fried Tang Hoon

Ingredients
- 200g tang hoon, soaked till soft
- some chopped garlic & onion
- 1 bunch of dried shrimps, soaked till soft
- 1/2 bowl of minced pork
- 1 egg, beaten
- spring onion for garnishing

Seasoning
- 1/2 cup of water
- 2 tbsp light soya sauce
- 1/2 tsp dark soya sauce
- 1 tsp salt
- 1 tsp sugar
- few dashes of pepper & sesame oil

Directions
1. Heat oil in a pan & sautee chopped garlic & onion till fragrant.
2. Add in the dried shrimp & minced pork. Stir-fry for a minute.
3. Add in tang hoon & the rest of the ingredients. Stir & mixed well.
4. Cover the pan for about 5 minutes then stir again.
5. Push the tanghoon aside & pour some oil in the middle.
6. Pour the beaten edd & makes into scramble egg.
7. Mixed again & dish up. Garnish with spring onion.

Mee Siam

Ingredients (Serves 2)
- 150g of rice vermicelli (pre-soaked for 30 minutes till softened. Drained)
- 100g of bean sprouts
- 30g of dried prawns (pre-soaked for 15 minutes to semi-soften)
- 1 large onion (chopped)
- 1 tablespoon tau cheo (preserved soya beans)
- 2 large eggs
- 2 pieces of fishcake (optional. sliced) or fresh prawns (cleaned and deveined)
- 2 teaspoons of cili boh (chilli paste which you can buy from supermarket. Alternatively, grind / blend 4 pieces red chilli with 4 cloves garlic and 4 bulbs shallots)
- 2 to 3 pieces calamansi (halved)
- 300 ml hot water
- 5 tablespoons cooking oil

Seasoning
- 2 teaspoons light soya sauce or to taste
- 1 teaspoon sugar

Directions
1. Heat oil in wok. Add onions and dried prawns. Stir till onions are translucent and dried prawns are aromatic.
2. Push ingredients to side of wok. Add tau cheo and cili boh / mixture. Stir well for 15 seconds before pushing back the ingredients into this mixture. At this point, add fishcake or prawns. Stir fry for about 30 seconds, then push them aside.
3. Add eggs into wok and allow to fry till almost done. Push back ingredients into the egg followed by rice vermicelli. Stir well and sprinkle water occasionally to keep it moist.
4. Add seasoning to taste.
5. Cook till rice vermicelli is done (soft but not mushy to bite).
6. Dish up and serve with a squeeze of calamansi juice.

Mee Hoon Kueh

Ingredients (Serves 4)
- 200g of flour (add some water and knead into a dough, allow dough to stand for 30 minutes and then separate them into balls about half the size of an egg)
- 3/4 bowls of ikan bilis (boil in 5 soup bowls of water for 30 minutes to make ikan bilis stock. Discard ikan bilis thereafter)
- 1/2 bowls of ikan bilis (rinsed)
- 50 to 100g of sliced pork tenderloin (marinate with 2 teaspoons light soya sauce)
- 200g or more of choy sum (washed and cut to bite sizes)
- 5 pieces dried chinese mushrooms (pre-soaked in 1 bowl of water till soft and cut into strips discarding the stalk / stem. Retain water for cooking)
- 5 cloves of shallots (sliced thinly)
- Oil for frying (preferably palm oil)
- 2 pinches of tung choy
- 4 eggs

Seasoning
- Light soya sauce
- Salt to taste

Directions
1. Fry the 1/2 bowls of rinsed ikan bilis in sufficient oil till crispy. Remove and set aside. Discard oil.
2. Heat up wok and fry the shallots in about 3 tablespoons of oil till golden brown. Remove fried shallots and set aside. With remaining oil, saute pre-soaked mushrooms for 1 minute (add 1 teaspoon of light soya sauce whilst you saute the mushrooms). Add sliced pork tenderloins and stir-fry till almost cooked.
3. Add ikan bilis stock and water (used to soak mushrooms) and bring to boil. Meanwhile, using a rolling pin or bare hands, flatten the balls of dough invidually to make flour cake.
4. When soup is boiling (and keep it boiling throughout), tear flour cake to bite sizes (say approximately 5cm x 3cm) and throw them into the soup. Stir occasionally.
5. Once you’ve finished with the flour cakes and with soup boiling, chuck in the choi sum and stir for about 30 seconds whilst adding seasoning and tung choi to taste.
6. Add in an egg for each bowl
7. Dish up in bowls and sprinkle fried shallots and fried ikan bilis over the soup prior to serving.

Mee Goreng

Ingredients
- 500g of yellow noodles
- 1 large onion (chopped)
- 3 bulbs garlic (minced)
- 2 cups of bean sprouts (remove root)
- 200g chye sim (cut into bite sizes)
- 2 pieces hard beancurd (cut into strips)
- 1 large tomato (cut into 8 wedges)
- 2 large eggs
- 2 pieces fried fish cake (cut into strips) (you can also use any form of pre-cooked meat eg. fried chicken, fried beef, etc)
- 3 pieces lime (halved)
- 4 tablespoons of cooking oil (preferably palm oil)
- 1 cup warm water

Seasoning
- 3 tablespoons of tomato ketchup
- 2 tablespoons of chilli ketchup
- 1 teaspoon of light soya sauce

Directions
1. Fry beancurd strips in wok till golden brown. Remove from oil.
2. Whilst the oil is still hot, fry the onions, garlic and fish cake strips (or meat) till fragrant. Add eggs and stir fry till eggs are semi-cooked. Add noodles gradually whilst stirring. (Cook at high heat to ensure noodles do not stick on wok)
3. Having stir fried the noodles for about 1 to 2 minutes, add fried beancurd strips and cut tomatoes. Continue to stir fry, add beansprouts and sauce (adjust amount of ketchup to taste).
4. Add a little bit of water to keep noodles moist.
5. After 1 to 2 minutes, add chye sim and stir for 1 minute.

6. Serve with a squeeze of lime.

Fish Ball Tang Hoon Soup

Ingredients
- 10 to 15 fishballs (actually, quantity up to you)
- A handful of Tang Hoon (usually sold tied in a small bunch) [pre-soak in water to soften it]
- Chopped spring onions for garnishing
- A pinch of chinese salted vegetable
- 50g of ikan bilis (dried anchovies) [buy those suitable for making stock]
- 2 bulbs shallots (sliced thinly)
- 2 tablespoons of cooking oil
- 1 1/4 soup bowls of water (approximately 600 ml)

Seasoning
- Light soya sauce
- Salt
- White pepper powder
- A pinch of msg (optional)

Directions
1. Boil water with ikan bilis for 45 minutes to make stock. Remove ikan bilis when done.
2. Fry shallots in cooking oil till golden brown and place aside to cool.
3. Once stock is ready (which should be at least 1 soup bowl full) and maintaining high heat, add tang hoon and fish balls. The fish balls will float whilst the tang hoon will turn semi-translucent when cooked. Add seasoning to taste.
4. Sprinkle chopped spring onions, pinch of chinese salted vegetables and 2 teaspoons of the shallot oil onto the soup before serving.

Fish Ball Bee Hoon Soup

Ingredients (Serves 4)
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100g of pork tenderloin (sliced thinly) (optional)
- 200g of choy sum (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100g of ikan bilis (dried anchovies)
- a pinch of tung chai
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water

Marinade (for pork tenderloin slices)
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour

Seasoning
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)

Directions
1. Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
2. Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
3. With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
4. Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
5. Separate into individual bowls and sprinkle fried shallots and tung chai prior to serving.

Economy Fried Noodles

Ingredients
- 300g yellow noodles
- 100g bean sprouts (tail / root removed)
- 1 piece fish cake (sliced)
- 5 cloves garlic (chopped finely)
- 2 large eggs
- 200 ml hot water
- 3 tablespoons cooking oil

Seasoning
- 1 tablespoon dark soya sauce (preferably the thick and sweet tasting type)
- 2 teaspoons light soya sauce
- 1 teaspoon oyster sauce
- a couple of dashes of white pepper powder

Directions
1. Heat oil in wok and saute garlic till aromatic. Just as the garlic is browning, add fish cake and eggs. Stir well.
2. Once eggs have cooked, add noodles and seasoning. Stir briskly to coat seasoning evenly.
3. Sprinkle water every now and then to keep the noodles moist. Cook for about 3 minutes.
4. Add bean sprouts and continue to cook for another minute before dishing up.
5. Sprinkle with fried shallots or anything else you fancy.

Char Kway Teow

Ingredients (Serves 2-3)
- kway teow (1/2 pkt)
- yellow noodles (1/2 pkt)
- 2 eggs
- bean sprouts 200g
- chye xin 40g
- 4 tbsp of light soya sauce
- 1/2 tbsp of dark soya sauce
- 1 tbsp of minced garlic
- 4 tbsp of oil

Directions
1. Heat oil & fry garlic. Add in prawn & egg.
2. Put in kway teow & noodles & fry for a while.
3. Add in bean sprout & chye xin.
4. Add light soya sauce & dark soya sauce.
5. Fry until dark colour balance.

*Add in sweet soya sauce if prefer noodles to be sweet