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 in the da bag by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1156506001070365/

Ingredients:
- All kinds of seafoods... I use crabs/lala/salmon/squids/prawns
( wash and soak the lala in salt water for 2x... boil the lala and scope out)
- vegetables... I use pearls corn/broccoli/carrots/potatoes
( steam corn with butters and boil potatoes/carrots/broccoli till just cook, no need till soft)
- Seasoning
Cajun chili powder/black pepper & garlic powder/chicken powder(knorr without msg)
- some small butter cubes
- milk/cream
- some slices/minced garlic
- some slice onions
- coriander leaves
- spring onions
- sliced lemon

Method
(1) Preheat oven 180c
(2) Use a big aluminium foil, place it on a aluminum tray
(3) place the veg follow by all the seafoods
(4) put 1 tbsp of oil, brown the slice/minced garlic follow by onions... put in the butter follow by all the seasoning and pour milk/cream... make it a bit salty cos later with all juice from the seafoods... the soup/sauce will be just nice!
(5) pour the sauce over the seafood in the tray... add the spring onion/corriander leaves/sliced lemon
(6) Wrapped up the foil
(7) Put in oven & baked in 180 degree for 50min to 1hr
(8) Squeeze some lemon juice over before serving.

Braised Pork Belly by Flora Ng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1151749888212643/

Braised Pork Belly with tau kee and eggs using Feng He Garden Sauce.

Note: Is a small portion for 2 pax, so do adjust accordingly if u want to cook more. Thank you.

Recipe:

Ingredients:
250g Pork Belly
4 Hard Boil Eggs
4/5 pcs of Garlic
2 pcs Star Anise
1/3 packet of Vegetarian Frozen Tau Kee (defroze)

Seasoning:
3 tbsp Dark Soy Sauce
1/2 tsp Light Soy Sauce
1/2 tsp salt (optional if u dont want it too salty)

Method:
Heat alittle oil (estimate) in wok, add in garlic and pork belly, fry till pork looks alittle golden brown.

Add in star anise and dark soy sauce, light soy sauce n mixed well.

Then add in 600ml of water, stir and mixed well and once boil, lower heat to let meat simmer for 30mins.

Thereafter add in tau kee and eggs n let it simmer at low heat for another 30mins till it tender n soft.

Ready to serve.

回锅肉 (Twice Cooked Pork) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1150332261687739/

Recipe adapted from http://taiwanduck.com/spicy-twice-cooked-pork-taiwanese-st…/

My adapted version as follows:-
Ingredients:

$10 roast pork or (500g of boiled pork belly)
1 tbsp Lee Kum Kee Chilli Bean Sauce
1 tbsp Hua Tiao wine
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
3 cloves of garlic (slice thinly)
2 chillies (slice thinly)
2 spring onions (slice to about 2 inch long)
1 carrot (slice thinly)
1/2 a head of cabbage
4 mushrooms (soak and sliced thinly)

Method:
1. Cover the pork in cold water and bring to a boil then simmer very for about 20 minutes. Remove any scum during poaching. Take the meat out, rinse and plunge in cold water to cool. Remove pork pat dry and cut into very thin slices.

2. Prepare and set aside the vegetables and other ingredients.

3. Heat the wok with a little oil till hot and fry the pork slices till the meat is lightly browned. Take the meat out of wok, set aside.

4. Add garlic and ginger stir fry till fragrant then add the carrots and mushrooms and stir fry.

5. Push the above to one side and add chilli bean sauce, fry for a while and add the spring onions and chilli and mix everything together. Then add in the pork and vegetables and stir fry. Now add in about 1/2 cup of water, soya sauce and Hua Tiao wine.

6. Simmer for a while or until the vegetables are slightly softened then add in the sesame oil and ready to eat.

Orange Sponge Cupcakes by Jessica Lim

Fcaebook link - https://www.facebook.com/groups/platepalate/permalink/1147672785287020/

Pandan Ogura Gula Melaka Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1143409799046652/

Pandan and gula melaka is a heavenly combination. 😊

(A) ingredients :-

100g egg yolks (about 5 eggs)
1 whole egg
1/4 tsp salt
40g corn oil
70g pandan juice (or 1 tsp pandan paste)
20g coconut cream
90g superfine flour

Personal notes :

I used Naturel sunflower/canola oil.
I used 85g Kara coconut cream.
I used 1 tsp pandan paste.
I used 75g Bake King Top Flour (orange pack)
with 15g of Prima cake flour.

Instructions for (A) yolk batter :-

1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.

2. Sift in flour, then mix it until well combined.

(B) ingredients :-

200g egg whites (from 5 eggs)
80g castor sugar
1/4 tsp cream of tartar or 1 tsp lemon juice

Instructions for (B) egg whites / meringue :-

1. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.

2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.

3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.

4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min. Temperature is indicative only.

5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

Jeannie recommends; 7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method, make sure your pans are not leaking!

My cheapo Cornell (is very hot!) so the oven managed to get this cake baked nicely at 140C for 30 mins; 130C for 25 mins.

https://www.google.com.sg/…/…/pandan-ogura-sponge-cake/amp/…

Gula melaka cream ingredients :-

REDMAN whipping / topping cream
Pack of 5 pieces of gula melaka
KARA coconut cream
Pandan leaves

(1) Grate 3 circular pieces of gula melaka into a non-stick saucepan. Heat it over low fire.

(2) Add 2 teaspoons of coconut cream for every piece of gula melaka. Each piece is about 50g.

(3) Throw in pandan leaves for fragrance (optional).

(4) Mix 7-8 tablespoons (or more!) to your whipped cream. REDMAN whipping/topping cream requires no sugar or other additional ingredients. It's already a sweetened pack.

I used half a box of the REDMAN whipping cream.

(5) Crush the remaining 2 circular pieces of gula melaka for garnish or extra oomph.

(6) Use extra gula melaka syrup for drizzling over your cake.

(7) Divide your gula melaka whipped cream into a few bowls if you'd like to decorate your cake with a blend of / different colours.

Korean Crispy Fried Chicken by Nancy Kee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1148374748550157/


My version:
chickens
👉🏼 marinate at least 1hr with black pepper, dash of white pepper, salt, dash of sesame oil & grated ginger ( I prefer more ginger & black pepper, mix well
👉🏼coat chickens with flour & deep fry till golden brown, drain & set aside
Sauce
👉🏼 1/4 cup jap light sauce, 1/4 cup rice syrup, 1/2 tbsp brown sugar, 1/2 tbsp vinegar, 1 tbsp Korean hot pepper paste, whisk well
👉🏼sautéed 1tbsp finely minced garlic till fragrant, add in sauce, boil & simmer till thickened, add in fried chickens & mix well dish out & sprinkle sesame seeds, roasted peanuts
The chickens can be heated up again in oven, broiler, and they taste equally good😋

Zebra Butter Cake by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1142438532477112/

Meg Tan's Zebra butter cake 

250g butter
160g sugar
4 large eggs
240g self raising flour
1 tsp coffee oil
2 tbs milk
2 tbs cocoa powder
1 tbs kahlua

Beat butter n sugar till light n fluffy n add eggs one at a time followed by coffee oil and milk
Add in Sifted four n mix gently till combined
Divide batter into two and add the cocoa powder n kahlua to one portion
To a greased n bottom lined 8 inch round pan add 2 tbs yellow batter followed by choc batter n alternate till batter is used up
Tap tin gently after each addition
Bake in a 180 C oven for about 40-50 mins (depends on your oven)

Smoothie Steamed Egg by Josephine Toh

Facebook link - https://www.facebook.com/photo.php?fbid=10208548059471524&set=pcb.1139464142774551&type=3&theater

Steps - 

1. 2 eggs +1 small pack of chicken stock (250ml)
2. beat the egg with the stock then sift it.
3. Use heatproof cling wrap to cover the bowl.
4. In boiling water, put in the egg mixture in to steam.
5. steam for 5 to 6mins.

豆豉苦瓜三文鱼头 by Nancy Kee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1139725289415103/

👉🏼 one medium bittergourd, remove core, slice, add 1 tsp of salt, mix well & let it seep for 30min, then wash with water & strain, set aside
👉🏼 one salmon head, rinse clean, pat dry, season with salt, black pepper, coat with corn flour & pan fry both sides
👉🏼 in a clean pan, add a few slices of ginger, fry till aromatic, add in 2 tsp of fermented black beans, 2 tsp of chopped garlic & one stalk cut chilli, stir fry till fragrant, add in bittergourd slices, stir fry
👉🏼 add 1.5 - 2 rice bowls of water, let boil then add in 1 tsp of sugar, 1/2 tsp salt, 1 tbsp shaoxing wine, dash if pepper, let boil, add in fish head & simmer on both sides 1-2 min, taste & add in some light sauce if needed, stir in some corn starch, done ! 

Serve with a bowl of steam white rice😋
👉🏼 optional - pan fry one tube egg tofu & add in with fish head to simmer

姜葱猪肉 by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1139865946067704/

For 2-3 pax

Recipe ( after I do a search on Google and come up with this)

Ingredients - 

Pork collar ( slice)
1 tsp baking soda ( marinate on the pork for 10-15min, wash away and pat dry... pork will be smooth and slippery)

Marinates ( 30min - 1hr)
2 tbsp light soya
1 tsp dark soya
1 tsp oyster sauce
1 tsp sesame oil
1 tsp corn flour

3pc slice ginger
1 garlic slice
Spring onion cut into 4cm length

*Heat up 2 tbsp of oil, fry the ginger and garlic and spring onion... put in the marinated pork and stir fry till cook ( add in 1 tbsp shaoxing wine)

Glutinous rice (using rice cooker) by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1139214752799490/

1 1/2 cup of glutinous rice ( soaked for 2-3hrs)
2-3tbsp of oil
3 chopped shallots
1 tbsp of minced garlic
4 dried mushroom ( wash & soak till soft and cut into small cube... keep water for later use)
1 Chinese sausage ( soak in hot water, remove the outer skin and cut into small cube)
2 dried scallops ( wash and soak till soft and tear it... keep water for later use)
1 tbsp of small dried shrimp ( wash and soak till soft... keep water for later use)

Peanuts... fried for later use

Garnish
Chopped spring onion
Chopped coriander leaves
Fried shallots

Fried the chopped shallots and minced garlic till fragrant..
Add in dried shrimps, dried scallops, mushroom, Chinese sausage and stirred fried for 3min... add in the glutinous rice and fry together... add in seasoning to taste...
Transfer to rice cooker... add in the water from ( soaking mushroom, scallop & dry shrimp water )... add some more water till just cover the rice... press the cook button and let it cook like normal rice...

Once cook... add in the peanuts, chopped spring onion, chopped coriander leave and lastly fried shallots!

Hope my explanation is clear... enjoy!!!!

酸菜乌鱼 by Helga Soo

Facebook link - https://www.facebook.com/photo.php?fbid=10211396459457183&set=pcb.1138718372849128&type=3&theater

Preserved Sourish Vegetables Fish

Ingredients

800g Fish (Grey Mullet - wash and cut into pieces, marinade with Salt & Pepper, 2 taps Mirin, Egg White & Corn Flour)
One preserved Sourish Vegetable (cut into small pieces, wash & pat dry)
6 Whole Garlics (remove skin and lightly smash)
1 stalk of Scallion (cut into 5cm length)
4 slices of Young Ginger
2 taps Mirin + 2 tbsps of Mirin
1.5 tbsp of Vegetarian Mushroom Seasoning
350ml Water
1 + 2 tbsps Oil
Some Dried Chilies (soak & pat dry)
3 Whole Garlics (remove skin and slice thinly)
Some Chinese Parsleys

Method
Heat 1 tbsp Oil, add Gingers, Smashed Garlics, Preserved Sourish Vegetables & Scallions and stir fry till fragrant. Add Mirin and continue to fry for another 10 seconds, add Water and let it boil.

Once boiling, add Fish and adjust to high heat, cook for 5 mins, add Vegetarian Mushroom Seasoning and cook for another 5 mins. Off heat and transfer all into a small serving pot.

In a pan, heat 2 tbsps Oil and add Dried Chilies & Garlic Slices. Stir fry till crispy, off heat. Pour over onto the fish pot. Garnish with Chinese Parsleys before serve.

Note: As I hate 花椒 and whatsoever 椒 except 胡椒，I don't add all these spices into this dish.

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.

Tomatoes sambal prawn by Sage Low

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1135186269869005/

Ingredients for tomatoes sambal prawn

: 1/2kg prawns, unshelled 
: 2 tbsp cooking oil
: 1 large onion, sliced
: 1 tbsp Asam aka Tamarind paste
: 1 tbsp raw sugar
: little drip of dark soya sauce
: 1-2 tbsp tomatoes sauce
: 2 stalks of lemongrass

Condiments to be blend ( I bought the condiments but my helper blended the chillies paste, usually blended it & stored in fridge). So by estimation ya.

: Dried chillies
: Garlic
: Turmeric
: lemongrass
: shallot

To prepare
: Mixed tamarind with 50 ml water, strain n discard seeds.
: Heat wok with blended chillies ( add according to your level of spiciness.
: Add prawns, stir- fry until opaque ( not over cook)
: Add in tamarind, sugar, tomatoes sauce to taste.
: Lastly add a little drip of dark soya sauce, mixed n garnish with spring onion.

奶油虾 Butter prawns by Lily Ooh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1133579936696305/

Just butter, salt, pepper and sake prawns.


Ingredients
14 big tiger prawns
Chopped garlic (about 15 gloves)
Chopped Parsley (for garnish)
3/4 tsb of salt
1 tsb of black pepper
2 tbs of sake or white wine
1 tbs of butter (unsalted)


Methods :
Heat wok with oil, add garlic, stir fry till golden brown and set a side. Same wok, add butter, add in the prawns mixed well and stir fry for 1-2 mins, add salt and pepper stir well and cover for another 5 mins or cook till prawns turn pink. Add in the wine and cover for 1 mins, garnish with garlic and parsley.

Italian Biscotti by Monica Khoo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1130684213652544/

Ingredients
* Makes about 25 biscotti
* 1 stick (110g) butter, room temperature
* 1/2 cup (100g) sugar
* 2 eggs
* 1 1/2 tsp (6g) baking powder
* Finely grated zest of 1 lemon
* 1 tsp (5g) vanilla extract
* 1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
* 1 1/4 cup (160g) all-purpose flour
* 1/2 cup (50g) nuts, optional
Directions
* Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
* In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
* Add baking powder and flour and mix until well blended. Stir in dry fruits.
* Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
* Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.

Caramel Pistachios & Cranberries Nougats by Joey Foo

Recipe for Shortcut Caramel Pistachios & Cranberries Nougats

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1130528233668142/

150g white marshmallows
35g unsalted butter
100g coffeemate creamer powder
Peanuts or other nuts 90g(pls toast in oven if not those ready to eat type)
50g cranberries
Cocoa Powder/Green Tea powder(replace 20g coffeemate with either one flavor)

1. Using a non stick pan, melt butter over low heat.

2. Add in marshmallows, stir together with butter till melted,if u want caramel flavor, cook marshmallows mixture till brownish tone.

3. Stir in coffeemate creamer, if you are using cocoa/green tea,pls sift together with creamer first. Switch off heat once the creamer combines with melted mixture. Dont over stir.

4. Sprinkle in nuts and cranberries onto mixture evenly before mixing.

5. Pour into lined mould/pan, spread evenly. If u want a smooth top,use another silicone mat/baking paper and use a small rolling pin to smoothen the top. Refrigerate in fridge for a while to easily remove nougat from mould/paper. Wont stick when set in fridge. Cut into sizes u want, wrap with rice paper or candy wax paper.

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!!

Roasted Pork by Alice Pang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1131733300214302/

I marinate left it outside for a few hours then put in the fridge without cover. The skin should be facing top no water no oil just leave it to dry overnight and grill. At 220c for 30 min and poke the meat. And grill again 250c for 30mins or till the colour turn brown and cooked.

Lapis Sagu by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1130806593640306/

9 layer Lapis sago adapted from 

http://mykitchen101en.com/natural-3-colour-9-layer-kuih.../

Adjusted the recipe to reduce sugar and make a 7 inch square portion

White layer
-------------
140 g Water
1 pandan leaf
70 gSugar

96 g Thick coconut milk
84 gTapioca flour
27 g Rice flour
13 g Sago flour
1/4 tsp salt

Boil water , sugar and pandan leaf till sugar has melted . Remove leaf
Leave to cool then add in the coconut milk n dry ingredients. Mix and Sieve and distribute into 3 portions

Green layer
--------------
140 g pandan juice
70 g Sugar

96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil pandan juice and sugar sugar has melted.
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

Blue layer
----------
140 g bunga telang juice
1 pandan leaf
70g Sugar
96 g Thick coconut milk
84 g Tapioca flour
27 g Rice flour
14 g Sago flour
1/4 tsp salt

Boil bunga telang juice and sugar until sugar has melted. Remove leaf
Leave to cool then add in the coconut milk and the dry ingredients. Mix and Sieve and distribute into 3 portions

1. Oil a 7 inch square tin and place in steamer
2. Pour first layer of white mixture n steam for 3 mins followed by the green or blue (your preference) Always stir the mixture well before pouring to steam
3. Final layer to be steamed for 4 mins followed by another 10 mins on low heat.
4. Cool thoroughly before cutting and oil your knife for easier handling as it can be quite challenging cutting the Kuih due to its texture

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!!!