Yee Meen

Ingredients:

150 g. egg noodles

21/2 tablespoons oil

1 teaspoon sesame oil

3 cm. ginger (finely grated & juice extracted)

150 g. chicken meats (diced 2 cm.)

2 Chinese mushrooms (soaked & halved)/shiitake mushrooms 1 teaspoon corn flour (mix with a little water)

25 g. carrots (sliced 1/2 cm.)

Cut slantwise

1 green chilli

1 red chilli

 Sauce Ingredients

1 oyster sauce

1 tablespoon Hoi Sin sauce

1 teaspoon sweet soy sauce

1 teaspoon sesame oil

2 chicken stock cube, optional 250 ml. chicken stock

How to cook:

1. Scald noodles in boiling water till almost soft. Drain and rinse with water. Toss in 1/2 tablespoonful of oil and I teaspoonful of sesame oil.
2. Heat 2 tablespoonfuls of oil, fry the mushrooms, chicken and ginger juice for 2-3 minutes.
3. Mix in the sauce ingredients, and simmer for 5-10 minutes.
4. Add in the carrots and corn flour mixture. Stir till thick.
5. Pour onto the noodles.

To serve:

Serve hot. Garnish with green and red chillies if desired.

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Yang Zhou Fried Rice

Ingredients:

1 big bowl of rice (enough for 4 persons)

200 g. chicken breast (cut into cubes)

200 g. prawns (shelled and de-veined)

3 eggs

2 tablespoons long beans (cut into small pieces)

2 tablespoons carrots (diced)

Finely chopped

some spring onions finely

some garlic

a little canned crabmeat (shredded)

cooking oil (for frying)

Seasoning Ingredients

A pinch of chilli powder

A dash of light soy sauce

A pinch of salt

1 tablespoon chicken stock granules

How to cook:

1. Heat oil in a wok. Fry chicken and prawns until golden. Add eggs and stir-fry until well mixed.
2. Add long beans, carrots and garlic. Fry quickly.
3. Add rice and mix well. Add seasoning ingredients and stir-fry on low heat for 5-10 minutes.
4. Add in spring onions and stir until well mixed.
5. Remove from wok

To serve:

Decorate with shredded crabmeat.

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Char Kway Teow

Ingredients

500 g. kway teow

1 kg. cockles (boiled & shelled)

100 ml. oil

3 cloves garlic (finely chopped)

2 eggs

300 g. bean sprouts (tailed)

8 chives (sliced 2 cm.)

enough water

salt to taste

 Seasoning ingredients

1 tablespoon dark soy sauce

3 tablespoons sweet soy sauce

2 teaspoons chilli sauce

3 tablespoons oyster sauce 1 tablespoon tomato sauce

How to cook:

1. Heat oil in wok, stir-fry garlic till golden.
2. Add seasoning  ingredients and a little water, mix well.
3. Combine kuew teow,, stir for 1 minute. Push aside kuew teow and break eggs in the middle of wok. Stir completely.
4. Add bean sprouts, cockles and chives. Mix thoroughly.
5. Season to taste and serve immediately.

To serve:

Serve on the plate. Spring with fried onion on top.

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Hailam mee

Ingredients:

500g fresh yellow noodles

Blend to a paste

1.2cm ginger

2 cloves garlic paste

1 large onion

Sliced

100g chicken meat

100g medium-sized prawns

100g squids

60g fish balls

Cut 3cm

50g mustard greens

6 stalks spring onions

1/2 green pepper (diced)

200g cauliflower (separated into florets)

3 tablespoons sweet soya sauce

1 tablespoon cornflour (blended with 250ml water)

oil for shallow-frying

For garnishing

2 cakes beancurd (fried & sliced)

4-5 tablespoons pickled chillies, optional salt, sugar & ground black pepper to taste

How to cook:

1. Fry the blended paste in hot oil till fragrant.
2. Mix in the chicken, prawns, squids, and fishballs. Cook till the chicken is tender.
3. Add in the mustard greens, spring onions, pepper and cauliflower and mix thoroughly.
4. Then, add in the sweet soya source, oyster sauce and cornflour. stir again.
5. Finally, season with salt, sugar and ground black pepper. Stir until well -mixed and thick.
6. When sauce thickens slightly, season to taste.
7. 
   

To serve:

Ladle into bowls and serve with the fried beancurd pickled chillies.

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Kuey Teow Soup

Ingredients:

450g chicken thighs

1 tsp salt

1/2 tsp sesame oil

1/2 tsp white pepper

1 tbsp oil

2 tbsp oil

4 cloves garlic (minced)

600g medium -sized prawns

2 l chicken bones stock

3 tsp salt

1 tsp seasoning powder

1 tbsp oil

90g Chinese chives/daun kucai

600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)

2 stalks spring onion

2 red chillies

How to cook:

1. Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
2. Steam chicken for about 15 minutes. Remove and slice finely when Cool,
3. Heat 2 tablespoonfuls of oil.  Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
4. Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
5. Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
6. Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

To serve:

1. Put kuew teow noodles, into individual howls.
   
2. Arrange chicken slices and prawns on top.
   
3. Pour soup over noodles. Garnish with sliced spring onions and chillies.

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Asam Laksa

Ingredient:

(Step 1)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(Step 2)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(Step 3)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency

How to cook:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (Step 1), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1–2 minutes.

To serve:

Put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

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