Steamed scallops with vermicelli by Wan Feng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1243087392412225/

Ingredients:

15 scallops (thaw and pat dry)
2 bunches of vermicelli (soak in water and drain, cut into shorter length)
Shredded scallions (standby in a bowl of cold water)
2 heap tbsp minced garlic
4 tbsp oil

Sauce:
1 tsp sugar
1 tsp fish sauce
2-3 tsp light soy sauce (I used 3, salty enough to go with rice)
3 tsp maggi seasoning

Steps:
1. Heat up the oil and fry the garlic on very low fire, till slightly brown, pour into a bowl and set aside. (When the content is no longer hot, add in the condiments (sauce), stir and mix well.
2. Spread most of the vermicelli onto a wide plate, then arrange the scallops on top.
3. Drizzle the sauce onto the scallops using a spoon. It will overflow onto the vermicelli.
4. Placed the remaining vermicelli loosely over the scallops.
5. Prepare a steamer, once water is boiled, put the plate to steam, for 8 minutes.
6. Sprinkle the scallion on top when done.
7. Enjoy when it is hot!

Ee-fu Noodles by Angel Teo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1232507113470253/

3 cakes of Ee Fu Mee 
1/2 can of button mushrooms
6-8 shitake mushrooms
1/2 bunch of bunashimeiji brown mushrooms (or any mushrooms of choice! If using chinese mushrooms, soak overnight and reserve water for cooking)
Chicken breast (marinated with light soy sauce, white pepper, corn flour
Any vegetable of preference
Spring onions
2 tbsps oyster sauce
2 tbsps hua diao jiu
1 tbsp light soy sauce
Water / chicken stock
Ginger 2 slices
Minced garlic

1) Boil a pot of water and cook ee fu mee for 1 min, drain and set aside.
1) Heat oil in a wok, fry ginger and minced garlic till fragrant.
2) Add chicken breast to brown on both sides.
3) Add mushrooms to fry till soften.
(Sometimes i add baby corn too)
4) Add seasonings (oyster sauce, light soya sauce, hua diao jiu). Mix well.
5) Add vegetables to fry till half cooked.
6) Add chicken stock or water and bring to boil.
7) Toss in pre-boiled noodles. Add abit of water/mushroom water if too dry. Try to submerge half the noodles with sauce.
8) Taste and adjust seasoning. Add spring onions.
8) Simmer and stew the noodles till the braising sauce thickens. Done!

Hokkien Mee by Pam Hi

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1229113937142904/

measurements all based on estimation, pls adjust according to your liking :-

800 gm yellow noodle
2 pcs Shallots (sliced)
3 pcs garlic (minced or sliced)

Pork Belly (thinly sliced)
Vegetables (any kind - I never put today)
Fish cakes

Mixed below in a bowl :-
2tbs light soya sauce
2-3tbs dark soya sauce
2 tbs oyster sauce
1 cup water (about 240 ml)
2 tsp sugar
2-3 tsp corn starch
Dash of peppers

1) sauté garlic & shallots until fragrance
2) add pork slices & fried till meat no more pink
3) add prawn & stir fry a while
4) add vegetables
5) pour in sauce mix & let it boil
6) add in noodles and mix well
Check the taste & adjust to your
liking. .add more pepper if you like.

Dada ! Done & serve with red cuts chillies & fried shallots.

Mee Goreng by Rachel Ho

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1161158607271771/

1. Heat 2 1/2 tbsp oil in work. Saute 1 tbsp minced garlic in the pan.

2. Add in 8 pcs of deshelled prawns and stir fry till about 80 percent cook. Add in 1/2 red onion (sliced), 70g cabbage (cut into 1 inch squares) and 1 tomato (diced). Stir fry till cabbage 70 percent cook. Add in a big handful (70g or to yr preference) of beansprouts and continue to stir fry.

3. Add in yellow noodles (300g or bit more if u like) and add in 1/3 cup water to cook the noodles. U may use a tablespoon and try to gently loosen up the noodles as it cooks in the sauce. As the noodle starts to soften, add in 3/4 to 1 tbsp (depending on the level of spiciness you like) of sambal belachan chili, 3 tbsp of ketchup, 1/2 tbsp light soya sauce, 1/4 tbsp of dark soya sauce, 1/2 tbsp sugar, 1/4 tbsp of salt or to taste. Stir fry and mix evenly.

3. Push the noodles to one side of the pan and crack an egg on the other side. Scramble the egg and mix into the noodles.

4. Add in 60g (can be more or less based on yr preference) chye sim or xiao bai cai (cut into 5 cm length) into the pan and stir fry for 2 mins till the greens are just cook. When done, serve on plate with a small lime if you like.

Thai style fried tanghoon by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1157978084256490/

Ingredients:
- 2 tbsp minced garlic
- 1 onion sliced
- prawns ( marinate with a bit of salt/pepper/ corn flour)
- 3 eggs
- 3 small pack tanghoon ( use warm water to soften and drain off water)
- coriander leaves chopped
- spring onion chopped
- 4 tbsp of tomato ketchup
- 1 tsp sugar
- 4-5 tbsp light soya sauce ( I use fenghe)
- chili padi chopped
- 4 limes juice
- 3-4tbsp oil

Method:
1) heat 3-4 tbsp oil, added in minced garlic till almost brown, add in slice onion and prawn... prawn half cook... add in cabbage and light soya and stir fried...
2) push those in the wok aside, crack eggs and stir fried till half cook ( still a bit soft) and mix with rest of stuffs in wok...
3) put in the Tanghoon ( glass noodle) and pour in ketchup/sugar/light soya sauce... use a tong to mix them them up in thr wok with all the ingredients...
4) off fire... pour in the lime juice/ chili padi/ coriander leave and spring onion and give a fast stir to mix them up!

Fried Tang Hoon by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158010764253222/

Recipe for 2 pax

Ingredients:
2 small bundles of Tang Hoon (soak in water)
75g of lean meat, slice into long strips and season with light soy sauce, pepper, sesame oil n corn flour
1pc of sai do fish cake, slice into long strips
1 carrot, slice into think long strips
A few leaves of cabbage, slice into think long strips
2 eggs (bitten n fried) and slice into small pcs
1 tsb of mince garlic
2 stalks of spring oinions, slice into long strips

Seasoning:
1 tbsp of Feng He dark soy sauce
200ml of chicken broth

Method:

Heat some oil in wok, add in garlic till fragrant then add in fish cake, lean meat and fry till meat is 3/4 cook.

Then add in cabbages n carrot. Mix well and fry till cabbage soften then add 200ml of chicken broth and leave it to boil.

Add in tang hoon and stir fry and mix well. Then add in 1 tbsp of dark soy sauce and mix well.

Finally add in spring onions, mix well and off fire.

Ready to serve...

Black Bean Sauce Stir Fry Seafood Thai Vermicelli by Helga Soo

Black Bean Sauce Stir Fry Seafood Thai Vermicelli (for 2 pax)
鼓汁炒泰国冬粉

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158134387574193/

Ingredients

2 small pkts of Thai Vermicelli (soak for 5 mins before stir frying)
10 Prawns (remove shells and veins)
1 piece of Sea Bass Belly (cut)
1/2 Sliced Large Red Onions or you may add vegetables
1 tablespoons of Minced Garlics
3 slices of Young Ginger
Some Chinese Parsley Stems
Some Chinese Parsley Leaves
3 tablespoons of Oil
2 Eggs
Dashes of Sesame Oil

Marinate
Fish Slices - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour
Prawns - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour

Sauce
300ml Chicken/Pork Stock
1 tbsp of Feng He Garden Black Beans Sauce
1 tbsp of Feng He Garden Light Soy Sauce
1 tsp of Feng He Garden Black Soy Sauce
1 tsp of Fish Sauce
2 tbsps of Mirin

Method
Use 1 tbsp Oil to pan fry the Fish Slices & Prawns till cooked, set aside.

Heat the remaining Oil, add Ginger Slices, Red Onion Slices and sauté till Onions turn soft. Add Minced Garlics & Parsley Stems and stir fry till Garlics turned brownish.

Add Vermicelli and stir fry for a minute. Dig a hole in the center and add Eggs. When the eggs are about to cook, pour Sauce over, on high heat and simmer for 5 mins.

Add Fish, Prawns, Sesame Oil and cover with Sauce, simmer for 1 minute. Garnish with Parsley Leaves before serve.

Homemade egg noodles by Melinda Moh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1156484717739160/

Topica flour 1.5cup
Flour 1.5cup
Salt half tsp
Egg 4
(4 serving)

- Mix the flour and salt as well as tapioca flour.
- Beat in the eggs and amount of water.
- Stirling with a stirrer or whisk till think paste. (Starch)
- Heat up non stick pan brush a thin layer of oil.
- Pour one scoop paste on , spread into a thin layer (till golden brown on both side.)take up and let cool.
- Roll and cut into strips, and ready to serve.
- Soup and topping ingredients are with your own preferred.

Seafood White Bee Hoon by Lily Ooh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1136655333055432/

Ingredients
1 pack of rice vermicelli (bee hoon) – soaked
1/2 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - sliced
$0.50 bean sprouts
Garlic - chopped
Spring onion for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 1 1/2 tbsp
Light soya sauce 1 1/2tbsp
Fish sauce 1 tbsp
Few desh of pepper

Instructions
Heat wok with oil, add some garlic fry till fragrant.
Add raw ingredients stir fry for 1 mins, follow by bee hoon and mixed well. Add in all the sauces stir fry for 2-3 mins.
Add in prawn stock to bring it to boil (Stock level about cover bee hoon).
Cover and let it slimmer till bee hoon cooked, add in spring onions and serve with shallots.
P.s. I aka aka measurement on the sauces, please make to suit your taste.

Baked XO Thread Fin Bee Hoon by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1099815146739451/

Baked XO Thread Fin Bee Hoon

Ingredients 
1 piece of dried Bee Hoon (soaked for 3 mins)
1 piece of Thread Fin (approx 250g, seasoned with Salt & Pepper)
1 tablespoon of Veg Mushroom Seasoning Granules + 250ml Water & mix well
100ml Martell XO
2 tablespoons of Deep Fried Shredded Gingers with Sesame Oil
Some chopped Chinese Parsleys 
Some Wolf Berries (soaked)
2 pieces of Angelica (soaked)
2 Dried Mushrooms (sliced & soaked till soften)

Method
Place all ingredients except Sesame Oil Shredded Gingers & Parsleys into a stoneware dish. Bake at 220 deg cel for 25 mins. Garnish with Sesame Oil Shredded Gingers and Parsleys before serve.

Lobster Ee-Mee by Lin Mingli

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1131805973540368/

500g live Boston lobster (about 1 piece) 
2 packs ee-mee (dunk into hot water 
Just to loosen the noodles not cook it)
About 2 table spoons oyster sauce 
About 10 slices ginger
10 stalks spring onion (separate into white and green sections, cut about 4-5cm length)
2 cloves garlic largely chopped
(Just some)
Fresh ground black pepper
Corn flour
Cooking oil (maybe 5 table spoons) 
Hot water
Green veggie if you like. Blanche first in boiling water (like cooking 油菜）

1. Cut up the lobster and drain water off. Sprinkle some corn flour (just enough to dust it, not coat it)

2. Heat oil in large wok or pan. High heat then turn to medium. Add in the lobster, meat side down. Don't touch it, let the meat sear. Maybe 4-5 min it will form a light golden crust, then flip to cook another 5 min until shell is red and fragrant. Dish up or if wok big enough, shift up to the side. (Half cooked lobster, not too tough) 

3. Add ginger , fry until fragrant. Then add white onion part. Fry short while until fragrant. Add garlic, fry until light fragrance be careful not to burn it. Lastly add the green part of spring onion. Fry until lightly fragrant. 

4. Add the lobster back and stir up with the fragrant oil. Then add oyster sauce and black pepper. Stir fry short moment. 

5. Add in the noodles. Stir up to mix well. You will need to add some hot water to loosen it and further cook it. Add enough water as required. If you want gravy noodles, add more water. Add blanched veggies in and mix well. Cover lid and turn to low heat. Simmer for 5 min. 
Test the taste and texture of noodles to your liking. If not salty enough, add more oyster sauce. 
Serve hot!

Hope you like it!!

White Bee Hoon by Jessie Neo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1129672317087067/

Recipe: http://simplymommie.com/2015/04/white-bee-hoon-recipe-%E7%99%BD%E7%B1%B3%E7%B2%89.html

古早味焖面 by Eling Tong Yee Ling

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1127501240637508/

2 bundles of Hong Kong Noodles (FORTUNE BRAND)
5 stalks of chye sim or choy sum (may add more if you like, some carrots also can)
Some crab meat sticks
Some fish ball/cake, seafood, meat (eg: chicken or pork); marinate meat 1 day before use
Minced garlic

SEASONING FOR MEAT (agak agak only)
Light soya sauce
Sugar
Oyster sauce
Dark soya sauce
Sesame oil
Pepper
Shaoxing wine
Some corn starch

SEASONING WHEN FRYING (agak agak only)
Some light sauce
Some salt
Fish sauce
Dark soya sauce (if you like oh lu lu)

Water or chicken stock

STEPS

1) Pan fried slow fire the Hong Kong noodles (no need to wash) with some oil for both side till crispy a bit. Set aside.
2) Heat up oil, add in minced garlic fried till brownish, put in crab meat, seafood & meat stir fried till fragrance. You may add in “seasoning when frying”.
3) Put in noodles fried awhile then pour in chicken stock/water in the noodles (cover all the noodles). It will absorb water fast so if not soft the noodles you hv to add more water in, cook till noodles soft as your own preference. Serve while hot.

HAPPY TRYING!! HOPE YOU ALL LIKE THIS NOODLES!!!

Fried Noodles by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1098976626823303/

Fried noodles 


Recipe :
500 Gr noodles 
100 Gr bean sprouts 
100gr cabbage shredded 
11/2 tomato sliced 
1 fish cake , sliced 
100gr prawn , stir fried set aside 
3 garlic , chopped 
5 shallots , chopped 
1 stalk scallion , sliced 
1 stalk corriender leave ,shredded 
1 egg , lightly beat , stir fried set aside 
5 tbsp oil 
100 ml chicken stock / water 


Seasoning :
1 tbsp oyster sauce 
2 tbsp tomato sauce 
2 tbsp sweet sauce / caramel sauce 
A dash of white pepper 


Method : 
1. Heat cooking oil in wok over high heat , sauté chopped shallots and garlic till aroma . Add in scallion stir till aroma .
2. Add in tomato , cabbage , bean sprout stir well and add fish cake continued to cook till through .
3. Add in chicken stock / water and seasoning . Let it to boil .
4. Add in noodles and toss till mix well .add in the prawn and egg .
5. Dish out when noodles almost all gravy . Springcle with corriender and crispy shallot 
6. Enjoy your noodles !😜

Singapore Style Economic Fried Noodles by Tay Ai Whey

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1073187492735550/

Ingredients :

500g of yellow Hokkien noodles
3 cloves garlic minced
150g bean sprouts
A bunch of choy sum
1/2 cup of water (divide into 2 parts)

Seasonings :

4 tablespoons dark soy sauce
2 tablespoons dark sweet soy sauce
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 tablespoons shaoxing wine
1 tablespoon sesame oil
White pepper to taste

Side Ingredients :

Fishballs
Fried Eggs
Fried Luncheon Meat
Fried Fish Fillet
You may add in other side dishes.

Method :

Heat up the wok with cooking oil and saute the garlic till fragrant.

Add in the bean sprouts and shaoxing wine. Fry for 1 minute.

Add in the yellow noodles and cook on high heat by adding water in between the stir frying time to separate the noodles. Stir-fry until well combined.

Add in the seasonings and water and continue to stir fry for about another 5 minutes. Check for seasoning and adjust to your taste accordingly.

Dish out and serve hot! Enjoy!

Vegetarian Fried Noodles by Julia Foo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1066937323360567/

Vegetarian Fried Noodles

Ingredients:
1 whole packet Koka non-fried noodles
2pcs Vege char siew
3pcs Beancurd puffs
Small amount of Xiao Bai chye (any vege will do)
Small amount of Shimeiji mushrooms
3pcs of small onions (minced)
1 clove of garlic (minced)
1 1/2 tbsp Dark soya sauce
1 tbsp Vege Oyster sauce
2 tbsp Light soya sauce
1 tsp Mushrooms powder/seasoning
Few dash of pepper

Method:
1) Soak the dried noodles (till slightly soft)
2) Add oil & starting frying minced garlic & shallots till fragrant.
3) Add in Vege char siew & beancurd puffs. Fry for a while then continue add in mushrooms & veges. Put in some salt to taste & pepper then continue to stir for a while.
4) Put in the noodles & follow by the sauces (mixed). Add in some water & few dash of pepper too.
5) Stir fry till all well cooked.

Hokkien Prawn Noodles by Peggy Siow

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1049851101735856/

INGREDIENTS
1500ml water for prawn stock
600 gm squid (sotong) cleaned
1 kg prawns
600gm pork belly
1 tsp fish sauce to taste
Lard oil
Black Pepper 
20 gm rock sugar
2 slices of ginger
1 tsp of peppercorns slightly crushed
6 eggs lightly beaten
300g yellow noodles
500g thick bee hoon
200g bean sprouts
2tbsp minced garlic
2 tbsp fried lard pieces optional
3 stalks Chinese chives (koo chye) cut to abt 5cm
12 limes halved
sambal chilli


DIRECTIONS
Home-made Prawn Stock Recipe
Boil 1500ml water in a pot, when water comes to a boil, put pork belly and cook for 30 mins, add 1 tsp salt into it.. when pork belly is ready, bring it out and let it cool down before cutting. Add in peppercorns, garlic, few slices of ginger into the pot then put in squid and prawns; cook for 2 minutes and remove from pot.
When cooled, peel the prawn and put back the prawn heads and shells back to the soup pot. Slice the squid to thin rings.
Simmer the stock for 30 minutes and strain the broth. Add 1 pc rock sugar (approx 20 gm) into the stock with some dark soy sauce and is ready.
Heat 2 tbsp lard oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
Add yellow noodles, rice vermicelli and 1 tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 1/2 minute. Add few dash of black pepper, 1 thsp of fish sauce.
Add chives (this time I forgot to buy chives, added coriander) and bean sprouts mix everything together, add 2 more ladles of stock and cover with lid to for 2 mins. Add the remaining stock over the cooked noodles, add prawns and squid into the hot wok and mix in evenly with the noodles.
Serve each plate with a cut lime and some sambal at the side. 

Happy eating.

Aglio Olio Prawn and Mushroom Angel Hair Pasta by Zen Yip

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1050262318361401/

Ingredients: Prawns (washed and cleaned), white mushrooms (sliced), 4 cloves garlic (sliced), organic parsley (finely chopped), chilli flakes.

Marinate prawns with salt and pepper. Pan-seared them and set aside.

Method: Heat a pot of water, add 1 tbsp salt and 1 tsp olive oil. Placed angel hair pasta to cook. Set aside. Heat olive oil in the pan. Sauteed garlic till golden brown, sauteed mushrooms, add the pasta to the pan and dashed with 1/4 tsp salt, pasley and chilli flakes to toss. Topped with prawns.

Feng He Garden Gan Xiang Paste Fried Bee Hoon by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1035713469816286/

Ingredients
3 pcs of Bee Hoon (boiled for 2 mins, drained and set aside)
300g Prawns (deveined)
1 pkt Bean Sprouts
Some Curry Leaves
3 Eggs
1 + 1 tbsp Minced Garlics
1 tbsp Dried Shrimps (soaked & dried)
1 + 2 tbsps Oil
Some cut Chili

Sauce
1 pkt of Feng He Garden Gan Xiang Paste
300ml Chicken Stock
1 tsp Sugar

Method
Heat 1 tbsp Oil, add 1 tbsp Minced Garlics & Curry Leaves and saute till fragrant. Add Prawns and stir fry till just cooked. Set aside.

Same pan, heat 1 tbsp Oil, add Dried Shrimps and sauté till cooked then add Minced Garlics. Stir fry till fragrant and add Bean Sprouts. Stir fry till Bean Sprouts are half cooked, add Bee Hoon and continue to stir fry for a while. Dig a 'hole' in the centre, add eggs and wait for the eggs are almost cooked, add Sauce and stir fry till Sauce thickened. Off heat, add Prawns.

Garnish with sliced Chilli and serve.

Simple Bibimbap by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/991053170948983/