Everyone will concede that the most important thing about prawn mee is the stock.

However, purists will insist that

the traditional stock base must be chili-red and filmed with oil. The other group says that pure prawn mee relies
only on great stock, and therefore, the addition of chili is a cop out.
By and large the common victory goes to the first group. The oily red chili paste is what most people believe to be
the ingredient that puts the X Factor in the dish. Allen Meow, a Penangite who used to hawk prawn mee from a stall
off Macalister Road, believes that chili boh gives prawn mee its essence. Chili gives prawn mee its colour, but it
should not overpower the taste of the stock. Chili boh is the carrier for the flavours of shallots and garlic, he says.
Meows method of making prawn mee stock is to fry prawn shells and heads before placing them into boiling water.
If pork bones can be included, so much the better. Add the mix of chili paste, shallots and garlic mid-way through
the boiling process and dress the finished dish with more chili paste upon serving. His version of prawn mee is now
available in Kuala Lumpur, exclusively at Sanook, a Thai kopitiam in Taman Desa.
Prawn mee should always use the thinnest gauge of yellow noodles, and the finest meehoon so that the soup infuses
into the noodles. A bowl of prawn mee should also include blanched kangkong (water spinach), bean sprouts, fish
cake, pork slices, half or quarter of hardboiled egg and of course, some shelled prawns.
Another lesser known version of prawn mee is the one made by Mrs Foong for her family. Aunty Foong Cafs
version of prawn mee features a clear stock made out of pork bones, prawn heads and prawn shells. Many traders
take the quick cheat option which is to fry the prawns shells and then blend them into a powder which they then add
to pork bone stock, with chili paste. While it gives the taste, in this kind of preparation you will find that the soup
will always have some grit in it, because the stock was not strained properly. This sandy residue makes it unpleasant
to eat, notes the 66-year-old cook. Foongs prawn mee is characterised by a nearly-clear consomm like soup
which is boiled for up to three hours. Her dish does not include bean sprouts, and instead of pork strips she offers
minced pork balls. Her sambal is a blend of a dash of shrimp paste (belacan), with chili paste made from dried
chilies, oil and shallots.
Oh yeah,just to help you shorten the process of cooking,try get one pressure cooker..its not expensive to own
one..and it cooks really fast..!and the flavor are even better. you can cook homemade soups with that as well and it
really extract all the flavor out from the ingredients.
the correct way to make hokkien prawn stock is: colected prawn heads ( over a time ), fry the head and shells in a
wok ( but dont burn it) add 20 gram rock sugar and 10 gram rosted balacaan,cook for about 30 minutes with
medium heat, add water from time to time. now place this cooked shells into a mixer and liquifid it,heat up again
for a while (10 minutes) and get it through a sieve , discard the shells. now your prawnstock can be use for your
purpose.
Recipe: Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke / )
Stock ingredients:
1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste
Chili Paste:
30 dried chilies (deseeded and soaked to soften) 10 shallots (peeled)
5 cloves garlic (peeled) 2 tablespoons of water
6 tablespoons of cooking oil 1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded) Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)
Toppings:
1/2 pound of lean pork meat (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (store-bought)
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok
and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add
in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they
are slightly burned. Dish up, let cool and sliced them into halves.
Method:
 1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on
low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells.
Scoop up and discard the orange foam forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. Add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl.
Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg
quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.

Cooks Notes:

1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the
boiling water. I tried this step before and found that my shortcut method works equally well.
2. The hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all
the flavors from the shell. Again, I tried this step before and found that my method works as well if you
have plenty of shrimp heads and shells.
Auntie Ruby's Hokkien Prawn Mee Recipe To make 30 bowls (about 8 liter of stock)
Preparing the prawn heads and dried shrimp stock
2 kg (4.4 lbs) prawns 300 g (7 oz) dried shrimps (hae bee)
1. Peel and separate the heads and shells of all the prawns. There is no need to give the prawns a hair cut as
everything is used. The heads will be used for the prawn stock and pulverised (along with the dried
shrimps). The shells will be added to the ikan bilis stock and strained away later.
2. Heat up 3 Tbps of oil in a wok and roast the dried shrimps for 10 minutes. Then add the heads and roast till
they turn golden orange.
3. Add 4 litres of water in a pot, add the heads and dried shrimps. Use a stick blender or standing blender to
pulverise it finely. You should see some orange or red coloured foam at the surface of the stock.
4. Next, cover and simmer the stock for half an hour. Then let it steep overnight for maximum flavour
extraction. You can also do this earlier in the day and let the flavours develop by dinner time.
Preparing the prawn meat (for garnishing)
1. Set aside 60 pieces of prawn meat for the topping. Keep the remainder for other uses. Devein the prawn
meat for the topping using the sharp edge of a knife. It is easier to devein before you blanch them.
2. Blanch the prawns in the boiling stock using a strainer. Do this in small batches as the prawns need to cook
quickly or the meat will fall apart on the sides. If you are doing this the day before serving, refrigerate the
prawns. They keep well after they are cooked.
Preparing the ikan bilis and prawn shell stock
400 g (14 oz) fried anchovies (ikan bilis) 10 cm (4 in) ginger
1. The next step is to prepare the rest of the stock which uses stuff that needs to be strained: ikan bilis, smashed
ginger and the prawn shells.
2. Put them in a pot with 4 liters of water and simmer for about an hour. My Mum used ikan bills with their
heads on. I find that it imparts a slight bitter taste and prefer to spend a bit more to buy it with their heads
and guts removed.
Preparing the lard and sambal chili
1 kg of pork fat (2.2.lb) 100 pieces dried chilli 5 cm (2 x 1 inch in diameter block) belachan or 4 Tbps
1. Lard is of course optional but the flavour and mouth feel of pork fat is fantastic in the broth. Cut the pork fat
into 1 cm (0.4 in) cubes. In a pan, slowly heat up the cubed fat. The oil will slowly flow out and fry the rest
of the fat. Keep the fire low so as not to burn the lardon. It will take about an hour to do it right. When the
cubs have shrunk to a quarter of its original size, increase the fire to get the lardon nicely browned. The
 lardon can be offered as a garnish but the oil is what you want. Lard can be prepared beforehand and stored
in the fridge for weeks.
2. Leave about half a bowl of the lard in the wok to make the sambal chilli. Blend the soaked dried chilli into a
paste. Then, over low fire, add paste and simmer for 15 minutes. You can also use ready-made or store
bought chilli paste.
Finishing the Broth
4 Tbps chicken powder or 200 ml (6.7 oz) chicken stock concentrate 100 gm rock sugar
A bowl of sambal chilli (200 ml) Half a bowl of lard (100 ml)
Water to make up to 8 litre of broth
1. Strain the Ikan bilis and shell stock into the prawn stock.
2. Keep the broth on a simmer. It is important to taste it as you develop the flavours to learn how each
ingredients move the broth closer to the outcome you want. While I give the quantities of ingredients in the
recipe, the sweetness and saltiness which you prefer may be different from mine. Learn to train your palate
to balance the flavours. If you have tasted some good Hae Mee or tasted mine, those palate memories can
guide you.
3. Add the rock sugar, chicken stock (bouillon powder or concentrate) and sambal chilli. The chicken stock
flavouring gives a mellow body to the broth.
4. Simmer the pork loin meat in the stock for 30 to 40 minutes depending on how large the chunks are.
5. Add the belachan and a bowl of the sambal chili (with lard oil) into the broth.
6. Add some water along the way. You can also add an additional half a bowl of lard to improve the stock. You
need to end up with about 8 liters of broth for 30 bowls.
Dont rush through this stage. This is where a cook can improve his skills, palate and learn the steps in improving a
broth. Sometimes, I ladle out some broth into a bowl and flavour it to find a right estimate of what is needed in the
pot. Of course, if you are using the same ingredients again and with experience, you will get more confident.
Preparing the bowls: garnishing and serving
60 pieces prawn meat (halved into 120 pieces, 4 per bowl) 2 kg (4.4 lb) water convolvulous (kangkong)
2 kg (4.4 lb) beansprouts 1 kg (2.2 lb) pork loin
10 eggs Fried shallots
1 kg (2.2 lb) yellow noodles 1 kg (2.2 lb) rice vermicelli (bee hoon)
90 slices of fish cake (3 slices per bowl)
1. Slice the boiled prawns into halves.
2. Slice the pork loin and fish cakes.
3. Fried shallots are indispensable. Make your own if you can. If you use commercial ones, get those which are
fresh and crispy.
4. Soften the bee hoon in water for about 30 minutes.
5. When it is time to serve, assemble a serving of the bean sprouts, mee, bee hoon and kangkong in a bowl.
Blanch the contents of the bowl in rolling boiling water for about half a minute. This will also remove the
kee (alkaline) smell of the yellow noodles. Put back into the bowl. Garnish with slices of prawns, pork
and fish cake. Pour in the boiling broth and drain. Do it twice. Garnish with fried shallots and serve
immediately with plates of sambal chilli and lardon on the side.
It may take a few tries to master this dish but the responses from your family or guests will encourage you. It may
seem like a lot of work but it will become intuitive as you become more experienced. As with all party dishes, effort
and work is needed but your guest will remember this meal for a long time. As someone said, a good recipe is about
doing many small steps right. It is true for this dish.
If you want to make Auntie Ruby's, just stick to her recipe/ratio. Resist the temptation to add anything else. Respect
her recipe and you will learn something new from making it. Her Prawn Mee is very consistent. I have eaten it so
many times that I can tell immediately if it is done her way.

We served 160+ bowls of Penang Prawn Noodle recently. This lot was good with nice balance of flavours with
sufficient prawn stock. When we did not need to add too much of the other flavourings (esp Ikan bilis and chicken
stock), we knew we had a good broth coming.
My mum's version does not use pork bones which changes the flavor and is nice in its own way. And it is often used
commercially because dried shrimps and ikan bilis are expensive.
I normally cook my Mum's version to give diners a unique taste of good home cooking.
I have posted the basic recipe here and here, and also some further explanation on the science behind what makes
the Penang Hae Mee broth so appealing.
The nature of noodle recipes is such that it makes sense to cook a larger lot as the amount of prep work is the same.
However scaling it up for 160 is a challenge and one has to be careful not to assume that some of the ingredients
also scale up proportionately from the base recipe. Tasting and experience is important if you want to serve it for so
many diners. The instructions below are definitely not for beginner cooks.
While it may seem expensive to keep to the ratio of 100gm of prawns per bowl but only the heads and shells are
used. Most of the prawn meat can be frozen for future use. If you garnish per bowl with two medium size prawns (4
pieces if halved), this works out to about 40 gm (a kilo= 50 prawns -> 20 gm each). This means you will have a
leftover of meat from 3 prawns for every bowl you make for other uses. Another way of putting it is to say that for
every kg of prawns you use, you only need to use 400 gms of meat.
I will detail what we did here:
Ingredients
Heads & Shells from 20 kg prawns 1.6 kg Dried Shrimps
3 kg Ikan Bilis (anchovies, without heads) Belachan (3x1x2 inch block)
Liquid Concentrate Chicken Stock (800 ml) Rock sugar 400 gm
8 inch of old ginger and 6 stalks of lemon grass
For garnishing
4 kilos of pork loin 320 pieces of prawn meat, sliced into two
70 eggs (hard boiled and sliced) 40 blocks of Fish Cake (4 inch long)
5 kg Bean Sprout 4 kg Kangkong
2.5 kilo yellow mee 2.5. kilo rice bee hoon (vermicelli)
Fried Shallots
6 packets of blended chilli paste (from dried chillies - we bought ready made ones) 2 kg of shallots
Pork fat to make fried lardon and lard/oil. We added about 600-800 ml of lard oil in total into the stock.
----------------
Peel prawns. Marinate the prawns (to be used for garnishing) with corn flour for about 45 minutes. The flour will
help remove the blood, scum and firm up the meat. For the rest of the meat, we froze it for use on another occasion.
We stir-fried the dried shrimps in the wok with some oil for about 15 minutes. Then we added the prawn
heads/shells. We have a large wok but we needed to do this in two batches. We fried till the shells turned into an
orangey hue (see photo).
Blending the shell/shrimp stock: We put the fried shells/dried shrimps into the two large rice cookers and added
tap water till the pots are sufficiently covered with water. We used a heavy duty stick blender. If the blender gets
too heated up, it will auto shut off and so we needed the stock to be cool at this point. Pulverising the shells and
dried shrimps took only a few minutes. We heated up the rice cookers and when it started to boil, we blanched the
prawn meat. We did it in batches to cook the prawns quickly and ensured the meat stayed firm (read my tip post on
cooking prawns). It can be removed when the meat turns orange or red. Don't overcook. We switched off the rice
cooker and let the broth steep overnight for maximum extraction of the prawn flavours.
Meanwhile, we slowly fried the cubed pork fat into lardon and glorious lard oil :) This process cannot be rushed to
ensure the oils are mostly released and the lardon shrinks before we raise the fire to brown the lardon.
Sambal chilli: We blended the shallots. Next, we heated up some of the the lard oil in a wok and added the blended
shallots. We "sweated" the shallot paste for 15 minutes. Then we added the 6 packs of chilli paste and simmered for
another 20 minutes.
Next day, we boiled some water in a separate pot and added the ikan bills. Note: this broth can also be prepared
within a day - just prepare the shells/shrimps stock earlier in the day.
We prepared the garnishing ingredients. Eggs were boiled and sliced (when cooled). Kangkong was cleaned, cut
and the hard parts snipped off. The pork loin was cut into blocks of 6 inch in length (with it usual width in
diameter) and put into the boiling stock to cook for 30 minutes. We removed, let it cool and then slice it.
The next stage was to combine and flavour the stock. The two pots of prawn stock and the pot of ikan bilis stock
was combined into a huge pot. Added belachan, chicken stock, rock sugar, sambal chilli and lard oil. I had to
taste along the way to ensure good balance and smoothness of the stock. Here is where "palate memories" will help
as I am familiar with my Mum's version. We simmer the huge pot in very low fire.
Bee Hoon was soaked in water for about 30 minutes.
We began to prepare the bowls beforehand. We strained the stock into one of the large rice pots and kept it warm.
When it was time to serve, we blanched (in boiling water) the soaked bee hoon, mee, bean sprouts & kangkong
in the bowls. Then garnish with pork, prawns and eggs and then added the hot rolling broth. Topped with home
fried shallots and it was served. We had lardons and sambal chilli at each tables for diners to help themselves.
The amount of broth needs to cover all the mee/beehoon in the bowl.
We made some very good bowls of Prawn Mee. It can be improved if we used home-fried shallots and in future
we should as it is very important to this version of prawn mee.
I will add some photos below as a pictorial guide for future AR's Penang Mee dinners. And some extra notes:
Alternative method:
The blended heads and dried shrimp adds flavours and texture to the stock and does not need to be sieved away. To
do this, separate prawn heads and shells. After you put the shells in the main stock, sieve it out (along with the lkan
bilis). Blend heads and dried shrimps finely. Put into the stock.
I will also list here a ratio of ingredients for another lot of 50 bowls which I made recently (for the team to note):
6 kilo Prawns 1 kilo ikan bilis (good quality) 1 kilo dried shrimps
600 ml Chicken stock concentrate 2 x 1 x 2" block of belachan
(On this occasion I use a bit more chicken stock to compensate for lesser ikan bills. The broth turned out even
better)

Stir fry the dried shrimps (hae bee) and prawns shells first till
they are golden colour
 Place the fried shells in a pot. Beautiful colour when the prawns are fresh.
If the heads are not fresh, some will look blackish

Using a stick blender, blend the shells after you added tap water

We could tell that the stock will turn out good when there was a golden foam.
We needed two pots to steep the prawns and let the flavours develop.
 We needed a huge pot to combine and finalise the broth

This broth was further flavored with chicken stock concentrate,

belachan, rock sugar, sambal chilli & lard oil

These prawns were mixed with corn flour for 45 mins,

then washed and blanched in batches. They turned out beautifully.
Penang Hokkien Prawn Mee is amongst the best noodles in the world. It is worth your effort to cook it well.
Preparing the Broth
The broth is of course the heart of this dish. The key to my Mum's version is the extracts from the prawn heads
and shells. I have dedicated a post (What makes Penang Hokkien Prawn Mee Special) on why the heads and shells
- properly prepared - makes such a big difference to the broth.

Glorious "Prawn juice" when you blend it

1. You should use heads and shells from about 2 kilo of prawns to serve 10 pax (about 15-20 bowls). At least.
More won't hurt as the broth won't turn out well without enough flavours from the shells. Never throw away
your prawn heads and shells. This way you will always have extras for this..
2. Peel the prawns and separate the heads from the shells.
3. Fry 300 gm of dried shrimps (hae bee) and heads in a wok till they turn red-orange.
4. Put it in a deep pot and use a stick blender to blend.
5. Boil the stock for about 20 minutes and leave it in the pot overnight or for a few hours. It is important to
steep the prawn stock if you want to intensify the prawny umami flavours.
Next, in a separate pot, add some pieces of ginger, stalks of lemon grass and 500 gm of anchovies (use good quality
ones). Simmer for 45 minutes. Then strain away the solids and add the prawn stock to it. Keep on low simmer and
from here you adjust the taste of the broth.
As you can see, the trio of prawn heads/shells, dried shrimps and anchovies form the base of the stock.

Strained Residue
Towards the last phase, you adjust the taste with some chicken stock (granules or concentrate), sambal
chilli, belachan (shrimp paste) and rock sugar. Some lard oil will be good too for the mouthfeel. I won't bother
with giving you the measurements as it depends on how sweet your prawns are etc. Adjust the saltiness and
sweetness of the stock, adding salt if you need to.
Remember to taste, taste and taste. That is how you train your palate to discern whether your stock is good enough.
If you have eaten the ones I made, be guided by those taste memories.
As for the amount of water in the finished broth, 5 litres of broth will serve about 15 bowls.
"The trio of prawn heads/shells, dried shrimps and anchovies form the base of the stock."
Preparing to serve the bowls

The stuff in the bowl

Locally, the glass prawns on the right

 are sweeter and crunchier. They have

brighter tails and shells

With a great broth, you can be confident that the main work is done. Further finesse in garnishing and preparing the
noodles will enhance the eating experience further.

Slices of Loin Pork - you can see that they are not overcooked

Soak the Bee Hoon (vermicelli) in water for 20 minutes. Together with the yellow noodles, trimmed Kangkung
(Water Convolvulus), bean sprouts blanch in a strainer in a pot of boiling water. About 20 secs will do. This will
also help remove the "Kee" smell from the mee.
Garnish with slices of prawns (see photo above), fish cake, boiled eggs and pork. Then add the broth (it should be
hot and simmering in the pot). Garnish with fried shallots before you serve.
As for the pork, I prefer to use loin pork. Don't over cook it. It should be soft and moist. I put large chunks into the
broth and simmer for about 15-20 mins. Cooked the peeled prawns in batches in the boiling broth. The prawns need
to cook quickly to avoid bits and pieces flaking off. Slice the prawns into two flat slices.
Proportionately, don't end up with too much stuff in your bowl as it will absorb the soup. Serve a small portion and
you will be happier when they ask for a second serving.
Sambal chilli
This is not optional :). How can this do without a good plate of Sambal Chili? If you have ready made chilli paste
use it. Fry your blended shallots in some oil till fragrant and add the chilli paste. Adjust the taste with Gula Melaka
and salt.
This dish is not difficult to make. Satisfying and a sure guest-pleaser treat, it rewards you in bowls spades.
Comments
Q. Just a question though, in step 2 and 3, when you mentioned add some water, and then boil the stock, how much
water should I add at this stage? Is it the entire quantity of water to be used for the broth already? or should more
water be added after putting in the dried shrimps and anchovies.
There was a smoky aftertaste to my broth, as I forgot to add in more water, while I simmered the broth after adding
in the dried shrimps and anchovies! Luckily I added more water to save my stock.
A. In step 2/3, for the prawns, just add water till is covers the prawn shells, will be sufficient. The rest of the water u
use when cooking the dried shrimps and anchovies. You can of course adjust the water later to taste when you finish
up the broth. Should be intuitive. Yes, have to account for water evaporation. :)
Q. Hi, I wld like to know to steep the prawn stock overnight, izzit to place it inside the fridge after it had cool down
or jus leave it covered outside?
A. Leave it in the pot or wok, no need to fridge
So, what is it that makes her Penang Prawn Mee special?
What if I tell you that the best part of a crustacean is staring at your face?
You see it and yet you don't. You think that shells are to be emptied of its treasure (meat), set aside and eventually
discarded. But to chefs or those who know, shells = a glorious bisque, soup or sauce.
The great thing about cooking is how some common stuff, including inedible parts of a crustacean, can be
transformed into "food glorious food" if you know how. This has been the story of heads and shells of a crustacean.
They are largely inedible. At most, post meal, some can be used as a decorative piece, such as a huge lobster shell.
As for the tongue twister, "she sells seashells by the seashore," we can be sure that these shells were destined for the
display cabinet in the living room, not the pot in the kitchen. And only the pretty ones make it to ornamental status.
But for a long time now, some cuisines have learned the secret of using these heads and shells as food. The
heads/shells of prawns, lobsters, crayfish and crabs are cooked to extract both flavor and color for sauces and soups.
The flavor comes from the midgut gland ("liver"), organs where fatty stuff (cholestorol!) is stored. Grey as prawns
may be to blend into the seabed, the shells carry bright carotenoid pigments which enable them to blend into
colourful backgrounds. Cooking denatures the shells and frees the carotenoids to reveal their "true colors" (in more
ways than one), which is in bright orange-red colour. (This also explains the wonderful colours of a well-made
Penang Hae Mee broth.)
The key is to first roast it in some oil. Oil absorbs the carotenoids better than water, intensifying the colours. Then
crush, strain (sometimes squeeze) and separate out the fats and flavours. Then cook something from the extract. The
results are both flavorful and colorful.
For restaurants, this means turning trash into profits through bowls of seafood bisque or a great sauce to accompany
a lobster.
Coming back to Hae Mee, centuries ago, some Hokkiens in Penang discovered that fried and crushed heads/shells
can deepen the flavours of a soup. Sometimes they use shrimps (small prawns) whole. But magically, when they are
fried and then have their essence extracted (through simmering in a pot), this result in a deeply flavoured soup with
oily layers of red. As we can afford and use larger prawns these days, after roasting or stir-frying their heads and
shells, a quick blend will do the trick. Whether large prawns or shrimps, their suits have the same effect.

Fry the heads and shells- see the colour

Crush or Blend them (Stick or normal blenders

Prawn Mee (Hokkien Mee) Ingredients Serves: 4
455 g raw prawn heads and shells 455 gm boned chicken, cut into pieces
1 large onion, quartered 3 cm cinnamon stick
2 cloves 1 star anise
3 liters water thumbsize palm sugar salt to taste
Chilli paste 30 dried red chillies, deseeded and soaked in water 10 shallots 3 cloves garlic
1 tablespoon cooking oil
For blanching 8-12 large prawns, shelled and deveined 450 g yellow noodles
275 g rice vermicelli 110 g bean sprouts handful of kangkung (water convolvulus)
Garnish crispy fried shallots hard-boiled eggs

Directions Prep:20min Cook:30min Ready in:50min

1. Prepare the stock: In a pot saute the prawn heads and shells until caramelised. Then pour enough water to
cover and simmer for 8 minutes. Drain and set aside.
2. Place chicken, onions, cinnamon stick, cloves and anise in another pot and cover with the rest of the water.
Bring to boil and simmer for another 5 minutes. Drain and set aside.
3. Take the cooked chicken, shred the meat and set aside.
4. Combine the prawn stock and chicken stock into a pot. Add the palm sugar and salt to taste and simmer on
low heat.
5. Put the chillies, a little water, shallots and garlic into a blender and grind until fine. Heat oil in pan and saute
the chilli paste until fragrant; add a pinch of salt. Remove and set aside
6. Set a pot of boiling water ready. Blanch all the blanching ingredients separately, drain and set aside.
7. To serve: In a deep bowl , put a portion of yellow noodles, rice vermicelli, kangkung and bean sprouts.
Ladle the hot stock over the noodles. Top with some chilli paste, shredded chicken,2-3 cooked prawns and
garnish with fried shallots and hard-boiled eggs

Step-By-Step Recipe: Penang Prawn Noodle Soup / Hae Mee ()

The soup stock serves 20-30, adjust proportions accordingly
Soup Stock:
Prawn Heads and Shells from 4.2kg of fresh Raw King Prawns 2kg Pork Bones
500g Dried Shrimps (Haebee), soaked overnight 1kg Soya Beans, soaked overnight
20-25 Shallots, chopped finely 12-15 cloves Garlic, chopped finely
Light Soya Sauce, to taste Dark Soya Sauce, to taste
Rock Sugar, 2-3 cubes, or to taste Sea Salt, to taste
Chilli Powder, 2 tablespoons (Sambal Chilli could be used too) Cooking Oil, 2-3 tablespoons for frying
Noodles & Toppings:
Fresh Egg Noodles (Yellow Mee) White Vermicelli Noodles (Beehoon) King Prawns, Deveined
Lean Pork Loin / Pork Ribs Fishcake Water Spinach (Kangkong)
Beansprouts (Taogay) Eggs, Hard Boiled^
Garnishes:
Fried Lard Cubes Fried Shallot Crisps Sambal Chilli / Chilli Powder
^Optional

Step 1: Making the Soup Stock, the holy grail of all Prawn Noodles!

Day 1: 2.00pm in the afternoon. After collecting close to 4.2kg of fresh king prawns, we got down to work
straightaway and proceeded to remove all the heads and shells of the prawns. This is a tough step for the prawn
shells can be very sharp and prick your hands, so wear rubber gloves if you have any. Tip: Leave the ends of the
prawn tails intact as these tails are the most difficult to remove when it comes to shelling the prawns!
After about 1 hour of hardwork 4.2kg of prawns (this plate was only 1/3 of the total amount of prawns). Pack all
these into ziploc bags or large airtight containers and into the fridge they go! Prawns and other seafood deteriorate
quickly in warm air, even in the freezing cold like the UK!
Meanwhile, garlic and shallots all chopped up finely! The usual prawn noodles recipe would require a separate
chilli paste to be made, but we decided to combine the soup stock and chilli paste steps. Its not purely to save time,
but we also thought frying these together with the prawn shells later would further enhance the flavours of the soup!

Heat cooking oil at medium high heat. Shallots go first because they have a higher burning point! Then the garlic
Fry until fragrant. Then the dried shrimps! Fry until golden brown.

Like this. It should start to emit a nice heady garlic-shallot-dried shrimp aroma at this point!
Prawn shells go in first! You might be wondering why there is so much preparation work to be done when many
recipes just call for the shells and heads to be thrown into the soup stock directly. Pre-frying the shells imparts a
robust prawn flavour to the soup and gives the soup more body! For the uninformed, prawn shells actually contain
most of the flavonoids like other crustaceans. French lobster bisques are also made using the fried shells of lobsters!

Prawn heads will go later because the prawn roe is delicate and you dont want to overcook them!
After frying for about a good 20-30 minutes, the shells should have reduced in size. And something magical would
appear at the bottom of the pan

The beginnings of our beloved prawn stock!!! :D

We made two versions of the soup stock, one with pork bones and one without, as we wanted to make the latter
version halal! We still think pork bones is the best for making soup stock because it gives an extra meaty flavour
but these soya beans are a great substitute! It also does the job of making a more rounded soup stock, which
means that the flavours of the prawns would not be overwhelming. Chicken bones are great substitutes as well. :)
Here, we have already soaked the beans overnight and precooked them in the slow cooker at low heat for about 2
hours. Put all the fried prawn heads, shells, shallots, garlic and dried shrimp into the slow cooker. Cook on High
for 8-16 hours. If you dont have a slow cooker, a large stock pot would do the job as well: Simmer at low heat for
4-8 hours. After 16 hours in the slow cooker Its time to unearth these treasures!
Chances are that well end up with a huge vat of prawn heads and shells left over. What do we do with them? In the
true spirit of a local food hawker (of not wasting any ingredients), we blended the prawn heads and shells into a
coarse paste. This is to extract the maximum flavour from the shells! The hawkers in Penang also do this, though
they tend to do it at the start of the stock making process.
Strain multiple times until you get a fine liquid! Doesnt look extremely appetising here but please press on, were
getting there soon ;D
Transfer the strained liquid from the blended shells and the remaining soup stock into a huge stock pot to simmer
and season! We added rock sugar, light soya sauce, dark soya sauce, sea salt, and chilli powder. Leave soup stock to
simmer and reduce to desired taste and consistency!
Step 2: Blanching of Ingredients and Toppings
We blanched and precooked all the prawns, fishcake and ribs in the soup stock in order to flavour the soup as well
as retain the sweetness of the ingredients. Noodles and beehoon can be preboiled, while vegetables like beansprouts
and kangkong can be blanched in another pot of boiling water or steamed.

Do you prefer your prawns with shells?

Or without? Personally I prefer mine with shells as they retain the bouncy texture of the prawns better, but those
without make for easier eating of course! Some fine quality loin ribs I got from the butcher! Yellow noodles and
beehoon! Although I would really prefer fresh kuay teow which cannot be found here :/

Garnished with fried lard cubes, fried shallot crisps and chilli powder. Now this is the real Prawn Mee!
Prawn Mee party Success! :D
Thats not all yet Of course we had to fry up these steaming hot plates of Singaporean-style Fried Prawn Noodles
/ Hokkien Mee after spending more than 2 days making such a great prawn stock! Stay tuned for our Hokkien Mee
recipe coming up next week :) Till then, happy new year and may 2014 be a better year for all of us! :D

Singapore Fried Prawn Noodles / Hokkien Mee ()

Last week at TummyTroll we made our very own Prawn Noodle Soup from scratch: The soup stock alone took
almost 2 days, and we made enough soup stock to feed more than 20 people at a party! There was still half a pot of
soup stock left and that was enough reason for us to fry up some Singapore Fried Prawn Noodles, or Hokkien
Mee, the next day! Although we did not manage to find the thick rice vermicelli, or bee hoon, that is more
commonly used in the favourite local dish, we used the thin variety and it was still a delicious plate of noodles due
to the flavourful soup stock base, fresh ingredients, and the spicy sambal chilli with a kick! All that was missing
was perhaps the opeh leaf for the extra touch of authenticity, and the wok hei for that extra oomph! Nonetheless
here is the recipe to one of Singapores most beloved hawker dishes:

Step-By-Step Recipe: Singapore Fried Prawn Noodles / Hokkien Mee ()

Serves 3-4 portions

Concentrated Prawn Soup Stock, at least 500ml

400g Fresh Egg Noodles (Yellow Mee)
400g White Vermicelli Noodles (Beehoon)
16-20 King Prawns, veins and shells removed
200g Belly Pork
200g Squid (Sotong)
3 Eggs, beaten
Chopped Garlic, 2 tablespoons
Vegetable Oil / Lard for frying, 5-6 tablespoons
Fish Sauce, to taste
White Pepper, a dash

Garnishes:
Fresh Calamansi / Lime wedges
Fried Lard Cubes
Sambal Chilli

Step 1: Pre-cooking ingredients

Essentially, this dish is a partially fried partially braised noodle dish. Hence some of the star ingredients like
prawns, squid and belly pork would have to be precooked as they are only added in during the braising step!
The fresh king prawns, with the veins and shells removed. Although prawn lovers argue that shells should normally
be kept on because they would have a nicer bouncy texture, shelled prawns are definitely easier to eat in a plate of
fried noodles!
Prawns are normally cooked in boiling hot water but we chose to cook them in our pot of boiling soup stock to
further enhance the sweetness of our stock (purely optional haha). Cook till 60-70% cooked as they would be
further cooked later when the noodles are fried and braised.
If the frying will not be done immediately after this step, store the prawns in the fridge when they are cool. Seafood
turns bad easily when left in the open air for long!

This was half of a fresh whole squid that weighed 1.2kg! Wash and remove the quill (clear bone) and insides
thoroughly.

Do you know the difference between squid and cuttlefish? Besides the fact that squid tend to be longer and
narrower while cuttlefish are more rounded in shape, squid, or sotong (joke: also a Singaporean/Malaysian term for
a person who is supposed to be muddle headed), has a quill, a transparent clear bone that resembles a piece of clear

plastic.

Cut into rings or thin slices.

Cook till 50% done. It should still be soft to the touch. Squid is too easy to be overcooked so it is all right for it to
be undercooked at this point as further cooking would be done when the noodles are being fried and braised later.
Like the prawns, store squid rings in fridge when cool until the noodles are to be fried and braised later!

3 slabs of very beautiful belly pork!

This is the only ingredient that should be cooked thoroughly, as belly pork usually does not become overcooked
easily!
Cut into little chunks of fatty belly pork! Dont gag, the fat is exactly what makes Hokkien Mee so irresistible! ;D
Store in fridge when cool as well.

Step 2: Frying and braising the noodles

After frying the minced garlic in cooking oil till fragrant at medium heat (sorry there is no photo of this step), throw
in the beaten eggs and whisk lightly in the wok until about almost cooked, but still soft.

Throwing in the noodles and rice vermicelli with my bare (clean) hands like a true blue hawker! Hah! You may
throw in the rice vermicelli later if youre using the thin variety as they might become soggy too early if you throw
it in together with the yellow noodles.
At this step, add more cooking oil to coat the noodles if you desire. Turn up to high heat and fry noodles for at least
5-10 minutes until fragrant. Noodles should be al-dente still!

Time to braise the noodles with some awesome soup stock. I went for a very laissez-faire approach and wasnt too
precise here, but there should be minimally 500ml of soup stock for a wok of noodles meant for 3-4 portions.

A good soup stock is very important for great tasting noodles. Some other recipes ask for a very simple soup stock
made in 30 minutes (for instance, prawn heads and shells are merely simmered for half an hour). I figure that might
be the reason why many food courts serve up Hokkien Mee that look a little too white and clean (just look at how
darkly coloured the above soup stock is, after simmering for more than 24 hours). It is best to use a good
homemade stock if you can! Otherwise, chicken stock might also be an adequate replacement but the flavour of
prawns in the noodles would definitely not be as intense.

Braise the noodles for at

least 10-15 minutes, preferably with a covered lid to keep in the steam, until the noodles soak up the goodness of
the soup stock. Depending on how dry or wet you prefer your Hokkien Mee, there should not be too much
excess stock left (it is not soup noodles)! Neither should the noodles be too soggy. Now we know why our
legendary Hokkien Mee hawkers deserve way more credit than they usually have for all the techniques that go into
frying Hokkien Mee

Last but not least, the prawns, squid and belly pork should be tossed in at this step, then fried for a quick 5-10
minutes. Season with fish sauce and white pepper if desired. Droooool Finally! :D
Step 3: Garnish and serve!

With a wedge of lime

and a dollop of spicy sambal chilli, here is one of Singapores most beloved hawker dishes! :)

Note: I mentioned how soup stock is probably the key to getting a good Hokkien Mee, but who has the time to
make soup stock for days on a regular basis right (Not to mention that I actually smelled like prawns for 3 days
straight while making these T_T) Hence I decided to reduce the soup stock into a concentrated version, ala
homemade Knorr stock cubes, frozen in the freezer, so that I will be able to fry up my Hokkien Mee whenever I
want to in the future!
Taken on my iPhone! In ice cube trays or little plastic containers, ready to be frozen. These can make at least 30
plates of Hokkien Mee in the future, I estimate Whoo!

Yong Tau Foo

It was Levi Strauss who said that "the process of cooking is the process by which nature is turned into culture."
Nothing can be more true when it comes to Hakka Yong Tau Foo. In the hands of a Hakka cook, some common and
ordinary ingredients are mixed, chopped, stuffed, steamed, boiled and fried. The end result is a classic masterpiece.
When it comes to Yong Tau Foo, it is Hakka and the rest. The rest are relegated to the generic pool of YTFs, much
like how Hainanese Chicken Rice leads the pack.
Unlike the ubiquitous Hainanese dish, a good authentic Hakka YTF, though common in Sabah and parts of West
Malaysia, is hard to come by in Singapore. And I have hoped - and tried - whenever a stall or restaurant claimed to
offer it. Maybe I have gotten used to my Mum's version.
In fact, this was amongst the first dish I made when I tried to recreate home in my earlier years here. I can recall the
desperate overseas phone call I made.. "Mum, how do you tear the skin off the fish fillet?" "Chun Zai, scrape of the
meat with a spoon!" Ouch. I will never forget this tip.
I don't have my Mum's recipe written down for this but I have eaten it many times. It is one of her favorite party
dishes. I had to rely on some memories to make it. I and am glad to report that "Project HYTF" was successful. One
more Auntie Ruby's recipe to (b)log in.
You will be happy to know that it is actually quite easy to make this. Some effort is needed and an extra pair of
hands or two will help. You can choose to keep it simple and just focus on making two or three types. In fact, for
daily dinners, you do not need to make the whole spread.

Scraping the meat of the "Batang" fillet

I will use a series of posts to describe the full range of making good HYTF at home, from the meat stuffing to the
sauces. Along the way, be reminded that acquiring techniques and principles are just as important as recipes. If you
are new to this kind of recipe (i.e. mixing meat stuffing, frying, soup, sauces etc), just start slowly and along the
way, you can increase the types of stuffed HYTF pieces.
In this post, I will start with the heart of any YTF, the stuffing (of course) and go on to describe how brinjal HYTF
is made.

A Hakka YTF pre-mix. This is a 500gm pork portion.

The stuffing is made from pork, fish, salted fish, garlic, spring onions, corn flour, salt and water. Unlike
commercial Cantonese YTF which is mostly fish paste with a lot of flour added, HYTF has a meaty bite and more
intense flavours. And the stuffing should not be a ultra smooth paste (e.g. like fishball) but you should be able to
bite into recognisable pork, fish and an occasional bit of garlic.
 Double choppers! 15-20 mins will do
Pork: Use pork with some fat to ensure the filling is moist and tastier. Remove skin. Ask the butcher to grind the
meat twice.
Fish - Mackerel or "Batang" is best for this. It is very easy to scrape the meat off with a large spoon. The bones go
into the soup stock. Here in this recipe, I am using a pork-fish 2:1 ratio. But you can make it 1:1 or add even more
fish (1:2) if you don't mind paying for it :)
Salted fish - The best is the very fragrant "Mui Heong" salted fish. A recipe goes this way:

Frying the "test sample."

500 gm of minced pork 300 gm of fish paste
1/2 tsp of salt Salted fish (about two 2-inch pieces)
Some garlic and spring onions Some corn or plain flour
White Pepper Water
You need to mix these together and give it some good chopping time with a chopper (or two!). Apart from mixing
the ingredients, this will also add some 'bounce' to the texture. Mince and chop the stuffing mixture for at least 20
minutes. You can also use a food processor to process the food (duh).

Test the stuffing first

After you have mixed and chopped the filling, create some meatballs and fry them up. Do you like the texture? If
not, go back to the drawing chopping board. Taste? Adjust if you need to, i.e. add salt etc.Once you get it right the
first time, you will hardly need to do test it as long as you follow the recipe.
Get this right, and the rest of your HYTF is simply waiting to happen.
A good HYTF brinjal (aka aubergine, eggplant) is fantastic. The slightly bitter taste and unique texture of brinjal
combines wonderfully with the savory stuffing. And the shape of the diagonally sliced brinjal piece is a ready
receptor for the stuffing. It is a match made in heaven. Culture may have assembled it but it seem like they are by
nature, bedfellows. In teaching someone to make HYTF, this is a good piece to start with. When fried together and
dipped in oyster-flavoured sweet sauce, your first few bites will make you realise how good Hakka cuisine is in
using and elevating cheap and common ingredients.

Shallow pan-frying in medium-high heat

Cut your brinjal at an angle to create an oval piece. Cut a slit to create a pocket and spoon in some filling. You can
use shallow pan frying or deep-frying. I prefer shallow pan-fry as the pan will sear the brinjal, caremelising and
crisping the skin and sides. Deep frying is easier if you have a large batch to fry. Brinjal absorps oil like a sponge
and by pan-frying, it uses less oil. Main thing is the oil must be hot (medium-high fire). The outside of the brinjal
should be well caramelised, crisp and charred in some parts while the inside is firm and moist. It should take no
more than 5 minutes to cook a batch.

However, great as brinjal and bean curd are, they are still second fiddle, playing supporting roles to the main star.
And which is that?
 Tasted good but different from the real KL McCoy

Stuffed ("Yong") Tofu, from which this dish derives it's name, is the main star. But in Singapore, it is impossible
to get a kind of tofu which is easily available in KL. The KL version - called 'soi tofu" in Cantonese - has the right
texture: silky smooth and taste divine when served stuffed, after a brief pan fry, in soup or sauce. And yet, it is firm
enough to hold the stuffing. The local varieties here are either too hard (terrible awful texture for HYTF but what
choice do we have?) or too soft (cannot hold the stuffing).

Water or "soi tofu", which has a curved surface

My mum has tried to come out with all sorts of tricks to get the local varieties to work but to no avail, If someone
can make this type of Tofu here, many Hakkas will be grateful, including yours truly.

In the meantime, we have to settle for HYTF with just a supporting cast.
Auntie Ruby Har Lok Recipe
The good thing about Har Lok is that it is fairly easy to cook. Deep fry first then, stir fry. Cooking time is quick at
about 15 minutes wok-time in total. Whether large or small ones, the recipe and cooking method is the same.
If you can't get them, you can substitute with other types of large sea prawns.
Ingredients
For 1 kilo of prawns
3 tsp of dark soy beans (Tau See) 2 tsp of light soy bean sauce (Tau Cheong)
Young fresh ginger ( about 2 inch, finely chopped) 3 tsp of chopped garlic
3 chopped red chilis 2 tsp of sugar
Light soy sauce to taste (the soy beans may make the dish salty enough)
Chicken stock (optional, use powder or liquid stock) Chinese wine
Corn flour Coriander leaves and chopped spring onions for garnishing
Method

Dipping into corn flour and deep frying.

Note the 'mise en place' ingredients
1. Clean up the prawns by first giving it a hair cut. Use scissors to snip of the all the hairy stuff that is sticking
out, the pointy horn at the head and pedicure the frilly legs. You may have to dig out the lump of sand or
debris in the head with a pick at the spot where you have snipped of the 'horn.' Drain the prepared ones in a
colander.
(I forgot to take photos of this and will post them up the next time I get to cook this again)
2. Coat prawns lightly with corn flour.
3. Deep fry the prawns in hot oil for 3-4 minutes. The prawns will turn into a beautiful golden color when
cooked. Remove the prawns and set aside. (This step is important to seal the juices in. If you fry your
prawns without sufficient oil, the juices will drain out.)
4. Leave about 5 tsp of oil in the wok.
5. Put in the chopped ginger first and after a minute, add garlic, the dark and light soy bean sauces and chilis
in. Stir fry briefly until fragrant but do not burn the sauces.
6. Add the prawns and stir fry for about another 3 minutes or so. Add sugar and stock along the way. Taste and
adjust sugar or for the saltiness, with light soy sauce.
7. Towards the end, add dashes of Chinese wine.
8. Dish and serve hot with garnishes.

Enjoy with rice. You will most certainly need to use your hands at some point to work through them.
Har mee literally means prawn noodles in the Hokkien dialect of Chinese. It is another specialty from Fujian
province in China that has been made famous in Penang, Malaysia. This is a great alternative for those who dont
like their food too hot (like the laksa), and you can adjust the heat level by adding more or less of the dried chilli
paste into the stock.
Ingredients
2 tablespoons vegetable oil
3 garlic cloves, finely chopped
3 cm piece ginger, peeled and finely chopped
200g frozen prawn heads, (see tip)
300g cooked fresh prawns, peeled and deveined, reserving the heads with the rest
2 litres water
200g pork loin medallion
450g packet fresh hokkien egg noodles
200g packet dried rice vermicelli, soaked in warm water for 30 minutes
1 bunch kangkong, washed and cut into 5 cm lengths
2-3 hard-boiled eggs, halved
Dried chilli paste
30g dried red chillies, seeded then soaked in hot water for 30 minutes to soften
180g french shallots, peeled
20 dried shrimp, soaked in water for 10 minutes then drained
5 garlic cloves, peeled
2 tablespoons water
125ml vegetable oil
2 tablespoons sugar
1 teaspoon salt
Method
1. Heat the vegetable oil in a wok and fry the garlic and ginger for 1 minute until fragrant, then add the prawn
heads and cook until they turn pink and lightly browned. Pour in 250 ml water to deglaze the wok, then tip
all the cooked prawn heads and the juice into a food processor. Process into a rough pure.
2. Fill a large stockpot with 2 litres water, add the prawn pure and bring to the boil over high heat. Lower the
heat to medium, then cook the pork loin in the stock for 5 minutes. Remove and set aside to cool, then slice
into thin strips.
3. Continue to simmer the stock for another 45 minutes over low heat, then strain it into another pot through a
fine sieve, discarding the solids. Season to taste, and keep the stock warm on a very low heat.
4. Meanwhile, to make the chilli paste, put the chillies, shallots, dried shrimp, garlic and water in a food
processor and process to a fine paste. Heat the vegetable oil in a wok over medium heat, and fry the chilli
paste for about 10 minutes, or until it is fragrant and turns a darker brown. Season with the sugar and salt,
then remove from the heat and pour into a bowl to cool. Add 2 tablespoons of the chilli paste to the prawn
stock, reserving the rest to use as a condiment for serving.
5. Fill another pot with water and bring to a vigorous rolling boil. For each serve, put about 80 g hokkien
noodles, 50 g rice vermicelli and a handful of kangkong in a wire mesh sieve, then dunk it into the water
and scald the noodles for 30 seconds. Drain and shake off any excess water, then transfer into a serving
bowl. Top with a couple of prawns, some slices of pork and half an egg, then ladle the hot prawn stock over
the top. Serve with extra chilli paste, to add to the soup as desired.

Tip
To prepare a prawn stock that has the rich depth of flavour needed for this dish, its a good idea to start
saving raw prawn heads every time you cook a prawn dish, and keep them in the freezer in a zip-lock bag.

My Penang Nyonya Lam Mee

It didnt occur to me that Mom had put in so much effort just for this bowl of noodle. Till today, no matter how
I replicate her recipe and asked her to show me, somehow, the taste is never the same as hers. My dad is a
Baba and mom told me she had to learn from my dads sister on Nyonya cuisine after she got married to my
dad. This Lam Mee is supposedly to signify a Nyonyas birthday noodle for longevity. This version is basically
a meat stock with yellow noodles and topped with several ingredients. The Lam Mee only has enough stock
as seen in the photo and is not meant to be drown in a lot of stock like other regular soupy noodles. Though it
looks fairly plain to others but we enjoy this with a Nyonya must-have of the pungent Sambal Belachan a lot. I
do admitting to twisting a little in my moms recipe but the recipe is 99% what hers is.

My bowl of memories tastes sweet and choke full of ingredients! I will literally eat half the noodles as it is and
then drown the rest with lots of pungent Sambal Belachan in the broth for extra kicking satisfaction
NYONYA LAM MEE RECIPE (PENANG STYLE) by chasingfooddreams
2 kg pork bones I used mixed of big bones and spare ribs 600gm prawns
1 tbsp whole white peppercorn (lightly crushed) 1 chicken breast with bones on
200gm dried scallops - soaked (optional - more if you love this!) 200gm pork belly without skin
Rock sugar to season 1.5kg yellow noodles (blanched)
200gm bean sprouts (blanched) 4 eggs
Fried shallots Fried garlic oil
Spring onion (chopped) Coriander (chopped)
Red chilies & cili padi Belachan (toasted shrimp paste)
For the Lam Mee stock, wash the pork bones and bring these to a boil for 5 minutes in a pot of boiling water
to remove the scum. After boiling, discard the water and rinse the bones under running water. Separate the
big pork bones and pork ribs. Bring 4 liters of water to a boil in a big stock pot and add in the big pork bones
and crushed white peppercorn. Boil under medium heat for 1.5 hours while you prepare the next few
ingredients.
Boil chicken and pork belly in a small pot of water till cook. Remove bones, and shred chicken meat and sliced
up pork belly thinly. Add the meat stock used to boil chicken and pork belly into the earlier pork bone broth.
Boil prawns with shell on till cook. Remove the prawns and remove their shells immediately. Put the prawns
shells back into the boiling prawn water and boil for another 5 minutes. Strained the prawn stock and add
the prawn stock into the earlier pot of pork bones stock.
Keep the shredded chicken meat, pork belly and prawns covered till everything is ready for eating. *If you
prepare this early and will only consume this later, please refrigerate them.
Boil the soaked dried scallop using some stock from the big bone pork separately in a small pot for 45
minutes. Alternatively, you can add the dried scallops into the big pork bone stock but it will be hard to fish
these out for later consumption. After 45 minutes, add the stock of this dried scallop into the pot of pork
stock but save the dried scallop on a separate bowl with a little stock to prevent it from drying out.
By now, your pork stock should have the other stocks from chicken, pork belly, prawns and dried scallops for
about 1.5 hours. Add in pork ribs and boil for another 1 hour and season with some rock sugar. Season the
stock with salt and pepper. Total boiling time for pork stock should be about 2.5 to 3 hours at minimum.
While waiting for pork stock, prepare egg omelet and cut into thin strips. Traditionally, the egg omelet is
tinged with some pink food coloring to signify a birthday celebration. This is optional.
For Sambal Belachan, pound red chillies, cili padi and toasted belachan into a thick paste using mortar and
pestle else use blended but it will not have the same texture. Add calamansi lime juice to the sambal belachan
to make it a little runny. Amount of chilies, belachan and calamansi lime juice varies according to taste.
Blanched yellow noodles and bean sprouts in boiling water for 1 min. Get ready every ingredient to assemble
the noodles so guests can help themselves or you can do the job of assembly. Put a little bit of chicken, prawn,
pork belly, dried scallop, egg omelette and bean sprouts on the noodles. Ladle in hot stock and pieces of pork
ribs. Finish off with a drizzle of garlic and oil, fried shallots, spring onions and coriander.

Lam Mee

Ingredients
300 g medium-size prawns (shrimps) 1 tablespoon cooking oil
1.5 liters water 1 chicken carcass
250 g belly pork 1 teaspoon salt
teaspoon pepper 1 tablespoon cornflour
1 tablespoon cooking oil 3 cloves garlic, peeled and minced
1 tablespoon light soy sauce teaspoon pepper powder
Shallot oil and crisps:
150 ml cooking oil 150 g shallots, peeled and sliced lengthwise
50 g chives, cut into 3cm lengths 200 g bean sprouts, tailed
600 g yellow noodles
Garnishing:
2 eggs 1-2 drops pink coloring
2 red chilies, halved, seeded and cut diagonally 50 g scallions, trimmed and sliced finely
50 g coriander (cilantro)
Sambal sauce (chili with dried shrimp paste sauce):
6 tablespoons sambal belachan 3 limau kasturi, halved

Method
Shell and de-vein prawns, keeping the tails. Set the prawns aside for later use.
In a saucepan, saut the prawn shells in 1 tablespoon oil until aromatic, about 5 minutes.
Transfer this to a stock pot with the water. Bring to a boil and add in the chicken carcass and belly pork. Allow to
boil for 2-3 minutes. Dish out the semi-cooked belly pork, cool and slice into thin strips, set aside.
Lower heat and simmer the stock for half an hour. Strain the stock and return to the pot. Season to taste with salt
and pepper.
Mix the cornflour with a little water before adding to the stock to thicken it slightly. Turn off heat, set aside the
stock.
Add 1 tablespoon oil to the wok to saut the garlic until aromatic.
Add in the prawns and sliced pork. Stir-fry for a minute and season with the light soy sauce and pepper. Remove
and set aside.
Heat up 150 ml oil in a wok to fry the shallots until golden and crisp. Remove and set aside the shallots together
with the oil.
Boil water and blanch chives, bean sprouts and yellow noodles separately. Set aside.
Break eggs into separate bowls. Color one portion pink. Make very thin omelets with the eggs. Roll up omelet and
slice thinly for garnishing.
To serve: Arrange some chives in a deep dish. Place bean sprouts over chives and add a portion of yellow noodles.
Top with pork strips and cooked prawns. Pour hot stock over the noodles and garnish with the shallot crisps, sliced
omelet in two colors, red chili slices, chopped scallion and coriander (cilantro) leaves.
Serve noodles with a tablespoon of sambal belacan mixed with lime juice. (This is a must have!!!)

Nyonya Lam Mee (Noodle)

Nyonya Lam Mee has to be eaten with Sambal Belacan in order to boost the wonderful taste of soup.
So with the added Sambal Belacan (Chilly pounded with roasted shrimp paste n lime juice), this is how
beautiful the bowl of noodle appears to be....

This "flat fish" is one of the most important ingredient to be added to

the soup as it gives the soup it's unique taste. It is boiled together with
pork belly or chicken and prawns to make the tasty soup for the
noodle.

All you need to make the soup are :

1/2 chicken or 2 pcs of pork belly
1 kg medium size prawns -boiled and use the water to add to the meat stock
1 piece "flat fish"
2 litres of water
Garnishing for the Noodle :
5 beaten eggs to make omelette - then slice it finely
cooked prawns - cut into small pieces
cooked meat - cut into small pieces
fried shallots
chopped spring onions or blanched chives
Simple Process :
Lightly pan fried the flat fish before putting into the water to boil with the meat over medium heat for at
least an hour
Add the boiled prawn water into the meat stock to give it a rich taste
Get those ingredients for garnishing on standby
Blanched the noodle or vermicelli and just pour the soup on top of it
Ready to serve with the toppings..

Fried Prawn Noodles Recipe

 (6 Servings for this dish)

Ingredients :

White shell prawns : 500 grams

Squids : 300 grams
Pork belly : 300 grams
 Water : 600 ml
Rice flour noodle (white) : 350 grams
Wheat flour noodle (yellow) :150 grams
Bean sprouts : 100 grams
3 eggs
Spring Onions
Minced Garlic : 2 tbsp
Cooking oil : 3 tbsp
Salt and seasoning to taste
Sambal Chili
Lime
Cooking Proceduce :
(A) Preparing broth for Prawn Noodle :
1. Remove prawn shells and intestines. Rinse Prawn Shells in Water. Add 600 ml of water to prawn
shells and let it boil for 15 minutes.
Boiling Prawn Shells Prawn Broth

3. Boil Prawn Soup again, add in pork belly. When it is cooked, drain and set aside.When pork belly
cools, slice into strips.
4.

4. Bring the soup to boil again, add in squids. When it is cooked, drain and set aside till the squids cool
down, cut into rings.
5. Finally, when soup boils again, add in prawns. Set aside when it is cooked.
(B) Now that the broth is ready, proceed to cook the noodles:
1. In a wok, heat up 3 tbsp of oil, saute minced garlic until fragrant, set aside in the wok.
2. Add in eggs and fry them. When the eggs almost cooked, add in the 2 types of noodles and few
scoops of broth, fill broth till half of the noodles, fry and mix ingredients evenly.
3. After noodles have absorbed the broth, add in meat ingredients, spring onions, bean spouts, salt
and seasoning to taste and few scoops of broth, and fill half of the noodles. Stir fry and mix all
ingredients evenly. Simmer for 2 to 3 minutes until the noodles absorb the broth.
4. Serve hot and it tastes even better with sambal chili and a few drops of lime juice.

How To Stir-Fried Chili Crab | Chili Crab Recipe

Heat up the oil, stir fry the garlic, ginger, onion, red chilies and stir-fry until fragrant. Add the crabs, fry about a few
seconds, then add water, salt, sugar, oyster sauce, and bull head barbecue sauce.
Stir-fry until the crab is evenly coated and the meat is opaque. Ad the green & red peppers, wine and green onions.
Stir-fry for for 3 minutes. Transfer the crabs to a serving dishes, garnish with the green onions and chopped chilies
and Serve with Steamed white rice.
Salted Egg Yolk Prawn
Ingredients
20 large prawns 1 egg 1 cup rice flour 2-3 chilli padi 20 curry leaves 20g butter
Marinade
tsp sugar tsp salt tsp pepper
Salted egg yolk sauce (makes 2 servings)
8 salted egg yolks 4 tbsp oil 1 tsp minced garlic 1 tsp minced ginger
Steps
1. Steam 8 salted egg yolks for 10 mins
2. Mash salted egg yolks as fine as possible
3. Add 4 tbsp oil to pan
4. Fry salted egg yolks until foamy
5. Add 1 tsp minced garlic and 1 tsp minced ginger.
6. Fry until fragrant and set aside
7. Deshell and devein 20 large prawns
8. Add 1 tsp sugar, tsp salt, tsp pepper to prawns
9. Let it marinate for 10 mins
10. Beat an egg and set aside
11. Pour 1 cup rice flour on a plate
12. Dip prawns in egg wash, then coat with rice flour
13. Heat oil to 160 degrees C, deep-fry prawns until golden brown
14. Drain and set aside
15. Chop 2-3 chilli padis
16. Melt 20g of butter in pan
17. Add chopped chilli padis and 20 curry leaves
18. Add half the salted egg yolk sauce
19. Fry until fragrant
20. Add prawns and toss until evenly coated with sauce
Steamed Stuffed Sotong
Ingredients
2 large squids (sotong) 30g ginger (cut into fine thin strips)
1 chili (seeds removed, cut into fine thin strips) 1 stalk spring onions (chopped)
1 tbsp light soy sauce 1 tbsp chinese rice wine
150g minced meat
Marinade
1 tsp sesame oil tsp salt tsp pepper
1 tsp oyster sauce 1 salted egg yolk 2 water chestnuts (chopped)
Instructions
Marinate 150g minced meat with,
1 tsp sesame oil, tsp salt, tsp pepper, 1 tsp oyster sauce Add and mash in 1 salted egg yolk
Add 2 water chestnuts (chopped) Mix well and set aside for 30 mins
Clean and remove insides of 2 large squids Rinse with water and pat dry Stuff squids with minced meat mixture
Attach squid heads with toothpicks. Add 1 tbsp light soy sauce, 1 tbsp Chinese rice wine Sprinkle fine strips of
ginger and chili on top. Steam for 10-15 mins depending on the size of squids
Slice and serve with juices from steaming. Garnish with spring onions

Claypot Rice
Heres the fact that debunks some myths the cooking time for Claypot rice is actually not as long as some
imagine, however it is VERY important to watch the fire so that the rice does not get burnt.
The key ingredients in this dish that are mandatory The lup cheong, as well as as well as salted fish. Our version
makes use of salted mackerel in oil as they are less salty than dried ones and much softer in terms of texture Mix
this up with quality jasmine rice and the quality dark soy sauce (we stress on good quality dark soy sauce!), and in
no time youll be having a clay pot feast at home!

Chicken marinate
500g boneless chicken thigh 2 tbsp thick dark soy sauce
2 tbsp oyster sauce 1 tbsp sesame oil
1 tbsp cornstarch 1 cup water
1 lap cheong / chinese sausage (sliced) 4-6 slices of salted fish (mackerel in oil)
2 tbsp oil (used the oil from the mackerel if prefer) 3 tbsp oil
20g chopped garlic 20g chopped ginger
3 cups rice 3 cup chicken stock
150g of chye sim / mustard greens 30g chopped spring onions
Sauce
1 tbsp thick dark soy sauce 1 tbsp light soy sauce
tsp white pepper powder 1 tbsp hua tiao / chinese rice wine
1 tbsp oyster sauce 1 tsp sesame oil
1 tbsp sugar
Instructions
1. Cut 500g boneless chicken thighs into 4cm chunks
2. Marinate with 2 tbsp thick dark soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp cornstarch and 1
cup water
3. Marinate for at least 2 hours
4. Cut 1 lup cheong into thin slices
5. Cut 4-6 slices of salted mackerel into cubes
6. Add 2 tbsp oil to pan
7. Stir fry salted mackerel and lup cheong till fragrant
8. Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot
9. Stir fry till fragrant
10. Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil
11. Cover and cook rice for 20 mins over medium heat
12. Stir rice every 10 mins
13. Add salted mackerel and lup cheong
14. Add marinated chicken
15. Cover and cook for another 15 mins
16. Add 150g of chye sim
17. Turn off heat, cover and let it steam for 10 mins
18. Mix 1 tbsp thick dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper powder, 1 tbsp hua diao jiu, 1
tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar
19. Add 30g chopped spring onions
20. Add sauce mixture (according to taste)
Steamed Garlic Prawns -
Ingredients 10-12 large prawns chopped spring onions for garnish
Sauce
4 tbsp chicken stock 1 tbsp light soy sauce
1 tbsp hua tiao wine (optional) 1 tbsp sesame oil (adjust to taste)
tsp salt 1 tbsp minced ginger
2 tbsp minced garlic 1 tbsp chopped spring onions
Steps
Garlic sauce add 4 tbsp chicken stock with, 1 tbsp light soy sauce,
1 tbsp hua tiao wine (optional), 1 tbsp sesame oil (adjust to taste),
tsp salt, 1 tbsp minced ginger,
2 tbsp minced garlic, 1 tbsp chopped spring onions
Mix well and set aside
Make a slit in the back of 10-12 large prawns, and devein them leaving the shells on
Lay them out on a steaming tray slit side up Add garlic sauce to prawns
Steam prawns for 3-5 mins (depending on size) Once done, scatter chopped spring onions over the prawns

Coffee Pork Ribs -

Ingredients
500g pork ribs tsp salt tsp sugar 2 tbsp oyster sauce
1 tsp sesame oil tsp bicarbonate of soda 2 tbsp rice flour 2 tbsp potato starch
3 tbsp water oil for deep-frying
Sauce
2 packets instant coffee 1 tbsp brown sugar 1 tbsp sugar 1 tbsp minced garlic
2 tbsp worcestershire sauce 1 tbsp rice wine 1 tbsp dark soy sauce 3 tbsp water
Instructions
1. Cut 500g pork ribs into strips
2. Add tsp salt,
3. tsp sugar,
4. 2 tbsp oyster sauce,
5. 1 tsp sesame oil,
6. tsp bicarbonate of soda,
7. 2 tbsp rice flour,
8. 2 tbsp potato starch,
9. 3 tbsp water,
10. 1 egg (beaten)
11. Mix well and let it marinate for 1 hour
12. For coffee sauce mix in a bowl,
13. 2 packets instant coffee,
14. 1 tbsp brown sugar,
15. 1 tbsp sugar (adjust to taste),
16. 1 tbsp minced garlic,
17. 1 tbsp rice wine (optional),
18. 2 tbsp worcestershire sauce,
19. 1 tbsp dark soy sauce,
20. 3 tbsp water,
21. Mix well and set aside
22. Heat sufficient oil in a wok, deep-fry pork ribs till golden brown
23. Drain and set aside
24. Add coffee sauce mixture to a pan
25. Cook until it thickens
26. Add pork ribs, toss and let sauce coat evenly
27. Garnish with chopped chilli padis and fresh coriander

Pork Ribs King -

Ingredients
700g pork ribs 1 tbsp sesame oil 2 tsp salt tsp white pepper powder 1 egg (beaten)
1 tbsp ginger paste (ginger blended with water) 1 tbsp rice wine 1 tbsp oyster sauce
tsp bicarbonate of soda 2 tbsp custard powder 2 tbsp potato starch Oil for deep-frying
Sauce
3 tbsp white sugar 3 tbsp brown sugar 2 tbsp rice vinegar 100ml water
2 tbsp tomato ketchup 1 tbsp plum sauce 1 tsp worcestershire sauce 1 tbsp HP sauce
1 tbsp A1 sauce Cornstarch solution - 1 tbsp cornstarch mixed with 2 tbsp water
1 tsp dark soy sauce
Garnish 2 tbsp toasted white sesame seeds Fresh coriander
Instructions
1. Cut 700g pork ribs into individual ribs
2. Tenderize pork ribs with meat hammer
3. Add 1 tbsp sesame oil,
4. 2 tsp salt,
5. tsp white pepper,
6. 1 tbsp ginger paste,
7. 1 tbsp rice wine,
8. 1 tbsp oyster sauce and tsp bicarbonate of soda.
9. Mix well and massage into pork ribs
10. Add 1 beaten egg, 2 tbsp custard powder and 2 tbsp potato starch
11. Mix well and set aside to marinate for 1 hour.
12. For sauce, mix the following: 3 tbsp white sugar,
13. 3 tbsp brown sugar,
14. 2 tbsp rice vinegar,
15. 100ml water,
16. 2 tbsp tomato ketchup,
17. 1 tbsp plum sauce,
18. 1 tsp worcestershire sauce,
19. 1 tbsp HP sauce,
20. 1 tbsp A1 sauce,
21. cornstarch solution and 1 tsp dark soy sauce.
22. Mix well and set aside
23. Heat enough oil in a wok, deep-fry pork ribs until golden brown
24. Drain and set aside
25. Pour sauce mixture into a pan, and cook until it thickens
26. Add pork ribs and toss with sauce.
27. Sprinkle 2 tbsp toasted toasted sesame seeds and garnish with fresh coriander
Kaya Toast
Ingredients 50g white sugar 50g chopped palm sugar 5 pandan leaves 5 yolks
200 ml coconut milk 1 loaf traditional white bread
Method
1. Separate 5 egg yolks from the whites
2. Whisk the egg yolks and set aside
3. Add 200ml coconut milk to a pan and 5 stalks pandan leaves
4. Next add 50g chopped palm sugar and 50g white sugar
5. Cook for 10 mins until both sugars are dissolved
6. Add some of the coconut milk to the egg yolks and mix
7. Transfer pan from stove to a pot of boiling water to create a double boiler
8. While cooking slowly stir in the egg yolks
9. Remove the pandan leaves and continue to stir until the jam thickens to the preferred consistency (we like it
real thick)
10. Spread over toasted traditional white bread and serve with half boiled eggs.
Mee Goreng
Ingredients
300g yellow Noodles 6 prawns (shelled) 1 tbsp minced garlic 1/2 red onion (sliced)
40g chopped cabbage 10g diced tomatoes 30g bean sprouts 3 tbsp oil
4 tbsp water 3 tbsp tomato ketchup tbsp light soya sauce tbsp dark soya sauce
tsp salt and sugar (adjust to taste) 1 egg 50g chye sim 1 calamansi
1 tbsp sambal (mixed with a pinch of red colouring powder) chopped cucumber with ketchup
Instructions
1. Add 3 tbsp oil with 1 tbsp minced garlic to hot pan / wok
2. Next add 6 prawns and stir fry
3. Add the following vegetables: 1/2 red onion (sliced), 40g chopped cabbage, 10g chopped, tomatoes,30g
bean sprouts,
4. Continue to stir fry then add in 300g yellow noodles
5. Add 2 tbsp water and cook until noodle starts to soften
6. Add 1 tbsp sambal (mixed with a pinch of red colouring powder),
7. 3 tbsp tomato ketchup,
8. tbsp light soya sauce,
9. tbsp dark soya sauce,
10. tbsp salt,
11. tbsp sugar,
12. Stir fry and mix evenly
13. Crack an egg and scramble it on the side of the pan then mix it into the noodles
14. Add 50g chye sim and fry for another 2-3 mins
15. Serve with chopped cucumber, ketchup and calamansi
Curry Chicken
Ingredients
1 whole Chicken (cut in pieces) 3 large potatoes 30g ginger slices 10 cloves garlic
5 shallots 50g fresh chili paste 5 tbsp. curry powder 3 tbsp. oil
1 stalk lemongrass 20 curry leaves 600ml water 200ml coconut milk
1 tbsp salt (adjust to taste) 1 tbsp sugar (adjust to taste) tbsp chicken powder
Instructions
1. Cut 3 potatoes into large pieces (with or without skin on depending on preference)
2. Blend 30g ginger slices, 10 cloves garlic and 5 shallots in a food processor
3. Add 50g fresh chili paste and 5 tbsp curry powder to shallots mixture, mix well
4. Add 3 tbsp oil to a pot, then add the spice paste and stir fry till fragrant
5. Add chicken, 1 stalk lemongrass (bruised) and 20 curry leaves, continue to stir fry and mix
6. Once the chicken starts to cook, add 600ml water
7. Next add potatoes, bring to boil and let it simmer for another 20 mins.
8. Add 200ml coconut milk and bring to boil, turn the heat down to low
9. Add 1 tbsp salt, 1 tbsp. sugar and tbsp. chicken powder (all adjust to taste)
10. Cook for another 20 mins and it ready.
11. Note it you have the time let the curry sit for 1 hour before serving to let the curry flavour soak into the
chicken and potatoes
Tau Suan
Ingredients 500g mung beans 10 pandan leaves 80g sweet potato starch 2 litres of water
150g sugar (adjust to taste) 1 fried you tiao (cut into croutons like pieces)
Instructions
Wash and soak 500g mung beans in water for 2 hours
Lay 5 pandan leaves (short strips) on a steaming tray
Drain mung beans and transfer to steaming tray
Add the rest of pandan strips to the mung beans and steam for 10 mins
Mix 80g sweet potato starch with 150ml water
Boil 2 litres of water in a pot
Add 5 pandan leaves to water
Add 150g sugar to water (adjust to taste)
Take mung beans out from steamer and remove the pandan strips
Bring water to boil and add mung beans
Cook for 5mins and while stirring slowly add in sweet potato starch mixture
Bake you tiao in oven to crisp it up slightly, then cut into croutons like pieces
Serve with lots of you tiao
Chai Tow Kway
Ingredients
1. 250g steamed carrot cake (homemade or pkt)
2. 4 tbsp pork lard
3. 20g minced garlic
4. 40g Chye Poh (wash to get rid of excess salt)
5. 2 eggs
6. 1 tsp fish sauce
7. 2 tbsp Thick Sweet Sauce, for Black Version (adjust amount to taste)
8. chopped spring onions

Method
1. Add 3 tbsp pork lard to a hot pan
2. then add 250g steamed carrot cake
3. pan fry until it starts to get crispy and brown slightly on both sides
4. add 3 tbsp pork lard, 20g minced garlic with 40g Chye Poh
5. stir fry them on the side then mix in with carrot cake
6. add 1 tsp fish sauce
7. pour in 2 eggs (beaten)

**For white version

1. cook it till brown on both side
2. serve with chopped spring onions

**For black version

1. continue to stir fry and add 2 tbsp thick sweet sauce
2. make sure the carrot cake is coated evenly with the sweet sauce
3. serve with chopped spring onions

Cuttlefish Kangkong
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Ingredients
1. 1 processed cuttlefish
2. 1 bundle of Kangkong (washed and cut into 5 cm length)
3. 2 tbsp Hoi Sin sauce
4. 2 tbsp rojak prawn paste
5. 2 tbsp plum sauce
6. 1 tsp sambal belacan
7. 1/2 tsp sugar
8. 2 tbsp water
9. 1 calamansi
10. 2 tbsp toasted white sesame seeds
11. 2 tbsp ground peanuts

Instructions
1. wash processed cuttlefish with salt and remove outer layer
2. dry cuttlefish, score and cut cuttlefish into 2 cm thick strips
 3. cut Kangkong into 5cm long and set aside
4. mix in a bowl 2 tbsp Hoi Sin sauce,
5. 2 tbsp rojak prawn paste,
6. 2 tbsp plum sauce,
7. 1 tsp sambal belacan,
8. 1/2 tsp sugar,
9. 2 tbsp water,
10. and squeeze 1 calamansi
11. mix well and set aside
12. blanch kangkong in boiling water till colour darkens around 2 mins
13. drain off excess water and put onto serving plate
14. next blanch cuttlefish for 2 mins, drain off excess water and add to serving plate
15. pour sauce mixture over the cuttlefish and Kangkong
16. then top with 2 tbsp toasted white sesame seeds and 2 tbsp ground peanuts

Curry Fish Head

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Ingredients
1. 1 red snapper fish head (cut into half)
2. 1 medium egg plants (cut in 8 cm sticks)
3. 6 ladys fingers (stems removed)
4. 3 tomatoes (cut into quarters)
5. 2 tbsp assam paste mixed with 2 tbsp warm water

Spice Paste
1. 150g shallots
2. 15 cloves garlic
3. 40g ginger
4. 40g galangal
5. 2 stalks lemongrass
6. 100g dried chili paste
7. 2 tbsp turmeric powder
8. 50 ml water
9. 4 tbsp oil
10. 1 tbsp mustard seeds
11. 1 tbsp fenugreek seeds
12. 3 tbsp fish curry powder
13. 500 ml water
14. 200 ml coconut cream (Kara brand)
15. 2 tbsp sugar (adjust to taste)
16. 1 tbsp salt (adjust to taste)

Instructions
1. cut 1 medium egg plants into 8 cm sticks
2. remove stems from 6 ladys fingers
3. cut 3 tomatoes into quarters
4. mix 2 tbsp assam paste with 2 tbsp warm water
5. To food processor
6. add 150g shallots,
7. 15 cloves garlic,
8. 40g ginger,
9. 40g galangal,
 10. 2 stalks chopped lemongrass,
11. 100g dried chili paste,
12. 2 tbsp turmeric powder,
13. 50 ml water and blend till smooth
14. add 4 tbsp oil to pan on medium heat
15. add 1 tbsp mustard seeds to oil
16. add spice paste and stir fry for 10 minutes till fragrant
17. add 1 tbsp fenugreek seeds,
18. 30 curry leaves,
19. 3 tbsp fish curry powder
20. stir fry for another 5 minutes
21. mix in 500 ml water
22. assam paste mixture
23. and 200 ml coconut cream (Kara brand)
24. stir the mixture evenly
25. add 2 tbsp sugar (adjust to taste),
26. and 1 tbsp salt (adjust to taste)
27. Put fish head in steamer and steam for 8-10 mins depending on size
28. bring to curry boil, then add in egg plants and ladys fingers
29. add tomatoes after eggplants and ladys fingers start to soften and cook for another 2 mins
30. remove fish head from steamer, add to curry and served.

Mee Siam

Ingredients
spice paste:
100g shallots
8 cloves garlic
30g belacan
100g dried chili paste
50g fresh chili paste
Bee Hoon:
60g dried shrimps (soaked in hot water)
of spice paste
200g bee hoon (soaked in hot water)
1 cup bean sprouts
1 tsp salt (adjust to taste)
3 tbsp oil
Gravy:
200g prawn heads and shell
3 tbsp oil
of spice paste
2 litre chicken stock
4 tbsp tau chu
3 tbsp asam paste mix with 3 tbsp hot water
1 tbsp sugar (adjust to taste)
2 tsp salt (adjust to taste)
Topping:
12 medium size prawns
1 deep-fried tau gua (cut into small cubes)
2 tau pok (cut into small cubes)
 4 chives ( cut into 3cm long)
4 hard boiled eggs
8 calamansi

Method
1. Soak 60g dried shrimps and 200g bee hoon (seperately) in hot water for 30 mins
2. Add 100g shallots, 8 cloves garlic, 30g belacan, 100g dried chili paste and 50g fresh chili paste to food
processor. Blend into fine paste.
3. Stir fry 200g prawn heads and shells in 3 tbsp oil, add of spice paste and 2 litres chicken stock.
4. Drain bee hoon and leave aside
5. Add 4 tbsp tau chu, 3 tbsp asam paste mixed with 3 tbsp hot water, 2 tsp salt (adjust to taste), 1 tbsp sugar
(adjust to taste). Boil for 30 mins.
6. Poach prawns in gravy and set aside.
7. Add 3 tbsp oil to pan, add dried shrimps and stir fry till fragrant. Then add the remaining of spice paste
followed by the bee hoon.
8. Add 1 tsp salt (adjust to taste) and 1 cup bean sprouts.
9. Stir fry till the chili paste coats the bee hoon evenly.
10. Transfer of the bee hoon to a small bowl and drench enough gravy to cover the bee hoon.
11. Garnish with sliced hard boiled egg, fried tau gua, tau pok cubes, poached prawns, chives and calamansi.

Min Jiang Kueh (Big Kow Mien)

Recipe
1. 130g plain flour
2. tsp baking soda
3. tsp instant yeast
4. 2 tbsp sugar
5. 1 egg
6. 160ml water (lukewarm)

Filling
1. 50g roasted ground peanuts
2. 15g toasted white sesame seeds
3. 25g sugar

Instructions
1. Add 130g plain flour to bowl, tsp baking soda, tsp yeast, 2 tbsp sugar, 1 egg, 160ml water(lukewarm),
mix batter till smooth.
2. Cover loosely, and let it proof for 30mins.
3. Toast white sesame seeds in pan till slightly brown.
4. Then add sesame seeds to 50g roasted ground peanuts with 25g sugar and mix them together.
5. Spray oil to a non stick pan on low heat and spread evenly with paper towel.
6. After pan is heated evenly, add batter, cover and cook for 4 mins.
7. Add peanut mixture cover and cook for another 2-3 mins.
8. Fold into half with spatula, cut and serve

Notes
1. ***Important note: water has to be lukewarm for the batter. use a paper towel to spread the oil evenly

Bak Chang -
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BAK CHANG
1. 50 dried bamboo leaves
2. 1 kg long grain glutious rice
3. 20 dried chestnuts
4. 80 g dried shrimp
5. 20 dried shiitake mushrooms (medium)
6. 20 dried oysters
7. 500 g porkbelly
8. 150 g shallots
9. 200 ml oil
10. 4 tbsp oyster sauce
11. 1 tsp ghee

SEASONING FOR PORK BELLY

1. 1 tsp five spice powder
2. 1/2 tsp white pepper
3. 1 tsp salt
4. 2 tbsp dark soya sauce
5. 1 tbsp chinese rice wine

SEASONING FOR RICE

1. 1/2 tsp five spice powder
2. 1/2 tsp white pepper
3. 1 tsp salt
4. 3 tbsp oyster sauce
5. 1 tbsp sesame oil

Instructions
1. Add 50 bamboo leaves and strings into pot and soak overnight
2. Soak 1 kg long grain glutinous rice overnight
3. Soak 20 dried shiitake mushrooms overnight
4. Soak 20 dried chestnuts overnight
5. Soak 80g dried shrimp overnight
6. Slice 500g pork belly into strips and add 1 tsp five spice powder, 1/2 tsp white pepper, 1 tsp salt, 2 tbsp dark
soy sauce, 1 tbsp chinese rice wine, and marinate overnight
7. Remove stems from mushrooms
8. Peel inner skin of chestnuts
9. Slice 150g shallots
10. Add 200ml oil to pan
11. Fry shallots til golden brown, and set the oil aside
12. Fry dried shrimp n shallot oil
13. Fry chestnuts til brown, then the mushrooms, then the dried oysters
14. Add marinated pork to pan, and add half the fried shallots together with the rest of the ingredients
15. Add 4 tbsp oyster sauce, 1/2 cup water from soaked dry shrimp
16. 1/2 cup water from soaked shiitake mushrooms
17. Let it braise for 20 mins
18. Add remaining fried shallots to pan, then mix the drained glutinous rice
19. Add 1/2 tsp five spice powder, and 1/2 tsp white pepper, 1 tsp salt, 3 tbsp oyster sauce, 1 tbsp sesame oil
20. Clean and wipe bamboo leaves, then stack two leaves shiny side up to fold into a cone
21. Fill glutinous rice halfway, then with porkbelly, chestnuts, mushrooms, dried shrimp, and oysters
22. Add more glutinous rice til it's firmly packed, then fold it tightly into a pyramid shape, and tie it with
bamboo strings
23. Add 1 tsp ghee to a boiling pot of water, and put in the bak chang to cook for 3 hours
Cheng Teng
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Ingredients
1. 8 Pang Da Hai (Sterculia lychnophora)
2. 100g gingko nuts (ready cooked and seeds removed)
3. 50g lotus seeds (with centre removed)
4. 100g dried longan
5. 50g dried white fungus
6. 25 red dates
7. 1 pcs of dried persimmon (chopped)
8. 50g pearl barley
9. 50g large sago
10. 50g candied winter melons
11. 30g brown sugar
12. 50g rock sugar
13. 3 knots pandan leaves
14. 3 litres of water

Instructions
1. Soak 8 pang da hai (sterculia lychnophora) in hot water for 30 mins till it expands, remove skin and centre
pit. Wash in run water drain and set aside
2. Soak dried white fungus in hot water for 10 mins, then cut into smaller pieces
3. Add 3 litres of water to a pot
4. Bring to boil and add 50g pearl barley (washed) and 50g large sago.
5. Cook till the sago turn transparent then add 3 knots pandan leaves
6. Followed by soaked white fungus,
7. 100g dried longans,
8. 25 red dates,
9. 100g gingko nuts,
10. 50g lotus seeds,
11. 50g candied winter melon,
12. 30g brown sugar,
13. 50g rock sugar (adjust to taste)
14. Cook for 20 mins till everything softens
15. Remove pandan leaves
16. Turn down the heat and add pang da hai
17. Add chopped dried persimmon and let it sit for another 20 mins
18. It can be served both hot and chilled.

Hainanese chicken rice

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Chicken
1. 1x chicken (1.6kg)
2. 1 bunch spring onion
3. knob ginger (cut)
4. Chicken Stock or water

Rice
 1. 3 cup thai jasmine rice.
2. 4 tbsp chicken fats, fried with 8 cloves of garlic(bashed) and a knob of ginger(thick slices).
3. 800 ml Chicken stock (from cooking chicken)
4. a bundle of pandan leaf
5. salt to taste

Dressing
1. cup light soy sauce
2. 2 tsp sesame oil
3. 2 tbsp rendered chicken fats
4. 1 tsp sugar

Chili sauce
1. 6 red chilies, 4 chili padi (3:2 ratio)
2. a knob of ginger thumb size
3. half a bulb of garlic
4. cup lime juice
5. pinch of salt.

Garnish
1. 1 x Cucumber
2. bunch of cilantro / coriander

Optional
1. 1. Cook your own stock: 2 kilograms chicken carcasses, cover with cold water. Bring it up to a boil and
simmer for 4 hours. Add water when neccessary. (or just buy pre-packed chicken stock)
2. 2. Brine chicken: cup kosher salt and enough water to cover the chicken
3. (makes the chicken more moist and tender)
4. 3. Render chicken fats. (Use the extra fats trimmed off near the chickens butt, or if you want more, ask
from your local butcher)

Instructions
1. here are the steps

Chicken
1. boil a pot of water or stock add in knob ginger, 1 bunch spring onion and salt.
2. when the stock is boiling hold chicken by the neck and ladle hot soup on it, until the skin looks cooked for
around 10 mins. then plunge whole chicken inside water (thigh side down) and put back lid on.
3. Bring it up to a boil then lid off and turn down heat to simmer for another 10 minutes. Next, lid on, GAS
OFF and cook for 45 minutes. (cooking this way is akin to using the sous vide method. It makes the chicken
so moist and tender)
4. after 45 mins soak the whole chicken in a bowl of ice water for 15 minutes (This step is CRUCIAL to stop
the cooking process and to get the jelly under the chicken skin)

RICE
1. Wash and drain 600 grams of Thai Jasmine rice, fry up a blub of garlic(peeled and bashed) and a knob of
ginger(thick slices) in 6 tbsp of chicken oil.
2. Add the aromatic mix, and 800 ml of chicken stock to the rice. Plus a bunch of Pandan leaves, a big pinch of
salt (to taste) and turn on the rice cooker.
3. Once the rice is cooked remove the aromatics and give the rice a good fluff.

Chili Sauce
 1. Peel a knob of ginger thumb size, smash half a bulb of garlic, add 6 normal chilies and 4 chili padi (amount
can be adjusted add more chili padi if your like your chili sauce hot), squeeze a quarter cup of lime juice put
them all in the blender, season with salt and blend them all together.

Serve
1. Chop the chicken up and lay it on a bed of cucumber, pour the dressing on top and a bunch of coriander.
Serve up the chicken with the steam rice and chili sauce, there you have it your own homemade Hainanese
chicken rice.

Chicken Rice Chilli

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Ingredients
1. 80g fresh red chillies
2. 20g chilli padis
3. 40g ginger
4. 6 cloves garlic
5. 20ml fresh lime juice
6. 20ml white vinegar
7. 20ml chicken stock
8. 1 tsp salt
9. 1 tbsp sugar
10. 2 tbsp rendered chicken oil
11. 1 tbsp sesame oil

Instructions
1. Add all the ingredients to a blender except for the chicken oil and sesame oil
2. Blend till you get a smoothie like consistency
3. Transfer chili to bowl then mix in 2 tbsp chicken oil and 1 tbsp sesame oil with a spoon.
4. Chili can be kept for 2 weeks in the fridge

Cantonese Steamed Fish -

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Ingredients
1. 1 small golden eye seabass (with innards removed and scaled)
2. 3 stalks spring onions
3. 20g of ginger (cut into slices)
4. 20g of ginger (cut into strands)
5. tsp salt
6. tsp pepper
7. 2 tbsp hua tiao wine
8. fresh coriander for garnish

sauce
1. 3 tbsp light soy sauce
2. 1 tbsp rock sugar
3. 1 tbsp brown sugar
4. tsp pepper
5. 1 tbsp sesame oil
6. 4 tbsp water
Instructions
1. Cut 3 stalks spring onions into 6 cm length
2. Cut the white part of the spring onions into strands
3. Cut the green part of the spring onions into strands
4. Cut 20g of ginger into slices
5. Cut another 20g of ginger into strands
6. Season both the inside and outside of the seabass with salt and pepper
7. Add 2 tbsp hua tiao wine to seabass
8. Stuff sliced ginger and the white part of the spring onions under the seabass
9. Steam for 7-9 mins (adjust to size)
10. Add 3 tbsp light soy sauce to a bowl,
11. 1 tbsp rock sugar,
12. 1 tbsp brown sugar,
13. tsp pepper,
14. 1 tbsp sesame oil and
15. 4 tbsp water
16. Mix well and set aside
17. Remove fish from steamer
18. Pour sauce over fish
19. Add ginger strands and green part of spring onions
20. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass
21. Garnish with fresh coriander and serve

Jukumi (baby octopus) and saewoo

(shrimp) bought at the local outdoor market.
 Here are the main vegetables in the
dish. Not pictured are the sauce ingredients, which can be found in the list down below.

After briefly sauteing the garlic

with some olive oil, throw in the baby octopus and shrimp, saute on medium-high heat for approx. 5 minutes.
 Most of the shrimp and octopus
should start to turn red or pink, 5 minutes.

Throw in the onions and green

onions, mix well with the sauce and other ingredients.
 Garnish with green pepper slices

and plate accordingly. After rinsing

the somyeon noodles under cold water, add to the mix and garnish with black sesame seeds.

Serves: 2 people
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:

approx. 1/2 lb. saewoo (shrimp, shell-on)

1 lb. jukumi (baby octopus)
3 tbsp gochujang (red chili pepper paste)
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tbsp vinegar
1/2 tbsp sesame oil
4 garlic cloves, minced
1/2 cup water
 1 tbsp deulkkae garu (perilla seed powder)
1/2 onion, diced
3 green onions, diced
1 tsp sesame seeds (to garnish)
8 oz. somyeon (thin wheat flour noodles; optional)
1 tbsp olive oil

Directions:

1. If using frozen shrimp and octopus, make sure to dethaw at regular temperature until soft but yet cold.

2. Using a non-sticky skillet or frying pan, saute the minced garlic on medium-high heat with some olive oil. When
fragrant and slightly browned, add in the shrimp and baby octopus, stir fry 5 minutes.

3. Mix in the sauce ingredients, onions, and green onions. Stir fry for about 10 minutes or until the sauce thickens.
Water can be added if more sauce is desired.

4. Meanwhile, cook the somyeon noodles separately following the directions on the package. Rinse well under cold
water, set aside.

5. Plate accordingly on a serving dish and add the somyeon noodles on top of the stir fry. Garnish with sesame seeds
and green pepper slices.

*As with most Korean dishes, make sure to sample the sauce several times throughout the cooking process and
adjust according to preference. You can adjust the taste by playing with some of the basic ingredients: spiciness
(gochujang or gochugaru), sweetness (sugar), sourness (vinegar), and even nuttiness (sesame oil or deulkkae
garu).

8 Foods That Prevent Cancer

1. Cauliflower - Cauliflower contains sulforaphane, a compound that has been shown to have anti-cancer effects.
Sulforaphane are released when cauliflower is broken down, so focus on chewing it before swallowing. This
compound seeks and destroys certain cancer cells without harming your healthy cells.
There are plenty of recipes available online on how you can add cauliflower to your meals. Cauliflower and
broccoli have similar effects, so add broccoli to your list of foods too.

2. Carrots - Even though carrots are mainly thought to be good for ones eye sight, researches from the last ten
years suggest that they are also good against some types of cancer, one of which is prostate cancer.
A study was done on mice who were fed an increased carrot intake, and the study showed that carrots could stop the
growth of prostate cancer. Carrot have many other health benefits too, there is no reason not to eat them

3. Avocados - Not many people are fans of this fruit, but avocados as a food are so beneficial, they are almost a
must-have item in your kitchen. Avocados have an abundance of nutrients, mostly antioxidants which have been
proven to reduce the risk of certain forms of cancer.
Avocados also have a high amount of healthy monounsaturated fat. This is a high-fat fruit, which is definitely
interesting, considering how most of the other fruits are very low in fat or even fat free, and avocados can actually
help you lose weight and not the reverse.
As a food, they are very versatile. You can make guacamole out of it, add slices to a sandwich or mix in with other
fruits to create a juice or smoothie.

4. Broccoli - Broccoli is one of the best natural cancer fighters against many types of cancer. Colon and bladder
cancer are among the top two cancers that can be treated or even prevented when eating broccoli. Find it in
whichever form you can, be it fresh, frozen or pre-cooked, it will still retain most of its nutritional value!
The high fibre levels in broccoli can also help with your digestion, so broccoli is a vegetable that is beneficial for
your health to eat often.
5. Tomatoes - Tomatoes are healthy and tasty at the same time. Cooked tomatoes help your body release more
lycopene, a specific phytochemical that provides cancer fighting benefits. Tomatoes also provide you with lots of
antioxidants for your body, and are known to be useful to treat or prevent prostate cancer.
There are many ways to eat tomatoes, it can be eaten raw or cooked with dishes, or blended to make juice as well.

6. Walnuts - Want to prevent breast cancer or prostate cancer? Walnuts may be your answer. They also contain lots
of omega 3, a type of fatty acids that is actually beneficial to our health such as lowering our risk of coronary heart
diseases and reducing high cholesterol. Walnuts are great as a breakfast food or as a snack in between meals.

7. Garlic - Eating garlic has numerous health benefits, one of which of course is that it helps to prevent cancer.
Garlic is said to be able to stop cancer cells from multiplying and spreading. They also have antiviral and
antibacterial effects, acting like antibiotics and can work well especially against fungal infections.

8. Ginger - Studies have shown that ginger actually works better than cancer drugs in fighting against cancer cells!
This is especially noted in a study done examining the effects of ginger has on prostate cancer cells.
It also has anti-inflammatory properties, and can help as a cure against motion sickness. If you tend to suffer from
motion sickness, eat some dried ginger peels, or boil ginger in water to make a light ginger water or tea.

Pig Trotters in Ginger and Sweetened Vinegar

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Pickled Lime
The main benefits natural medicines of salted limes is
Help for sore throats. Drinking salted limes with honey tea
Staying hydrated and better also can relieve a dry,
irritating cough and help soothe the throat irritated by coughing.

I usually reach for a few cups a day when I am not feeling well.
Surprisingly, not only will you feel better, you'll recover faster.
All that's needed is the right balance of salty, sweet and sour to sooth.

Ingredients and equipment needed:

50 green limes
5 cups salt
5 litre bins

You'll need 5 liltre fermentation bins, green limes,

Salt, and a sharp knife, Pretty simple isnt?

Method:
1. First, It is important to wash your limes.
Use warm water and add a pinch of salt to wash and rinse thoroughly.
Use a sharp knife to carefully cut out the top of the limes.

2. Left to dry in the sun for half hour,

If there is no sun, I've used a kitchen papers for patting and set to dry.

3. Cut out many of small holes.

(You can use a fork instead of a knife, Its just up to you)

4. Clean and dry your fermentation bins,

then pour 1 cup of salt for each layer with 10 limes.
Continue repeat this process until you are done.

5. Cover the lid and just to make sure that there are no air pockets,
Place the fermentation bin in a cool, dark place and let it sit for at least one year.

6. The salted limes will be brown and soft in a year or so.

Aged over 7 years Pickled Salt Preserved Limes is the the best natural medicine to use.
For most sore throats, you probably don't need to see a doctor.

Helpful Tips:
Green Limes are particularly fragrant and have the best tastes.
So, Do not use Yellow Lemons. It will produce bitter compounds that affect taste.
You'll be smelling burned and instead of sweet and fragrant.

Once they have become completely salted, they will turn into soft, brown, juicy balls.
The salt will become wet at the bottom of the bins from some of the lime juice, which is quite all right.

That honey should not be fed to young children under 18 months old.

Health foodie?
Combine any type of Pure honey you'd like. Give it a taste, Experiment!
I ate the salted limes with honey tea for sore throat remedy.

Salted Limes Crushes:

Take your knife and cut the salted limes in half vertically.
Put the salted limes in a blender, give it a quick blend until crushed and smooth.

(A)
2 tsp salted limes crushes + 1 tbsp honey + 1 cup (not too hot) water.
Stir well and give it a taste!

The most convenient for you:

First, take the half bottled honey out, add the salted limes crushes into the honey,
and once the limes crushes is mostly in the jug, feel free to add additional,
it can be helpful to full the honey mix up and refrigerate can be kept for 3 -5 months.

Honey and Salted Limes Tea Recipe ( )

(B)
Put 2 tsp Homemade honey & salted limes and into a tea cup or mug.
Add a cup of (not too hot) water and stir.
Enjoy & Get well soon!

Sticky Rice Wrap In Lotus Leaf

6 oz. chopped pork 5 tablespoons dried shrimp

5 Chinese mushrooms 2 Chinese sausage
6 dried lotus leaf 2 tablespoons cooking oil
1 tablespoon corn starch 3/4 cup water
1 or 2 teaspoon salt 1 teaspoon sesame oil
1 teaspoon dark soy sauce 3 cups sweet rice and 2 cups water 3 duck eggs

Soak dried lotus leaf in cold water for 10 to 24 hours in sink or container. Change water several times to rinse out
dirt. Soak in boiling water for 15 minutes before use. You can use hot tap water if you like. Cut the stems of the
lotus leaf. Use scissors to cut lotus leaf in half.
Clean rice with cold water until water runs clear. Cook in pot or rice machine with 2 cups water. Add more water
for softer rice.
Once rice is cooked, stir rice and steam for 10 to 15 minutes more at low heat. Put rice in a bowl to cook.
Soak dried shrimp for at least 20 minutes. Drain and remove any shells. Soak mushrooms for 30 minutes and then
squeeze them before slicing them into small pieces. Wash Chinese sausages and cut into small pieces.
In a small pot bring water to boil and put in duck eggs. Boil duck eggs for 15 minutes or more until cooked. Rinse
duck eggs in cold water and then peel shell. Cut duck eggs into small pieces.
Heat frying pan or wok to medium heat with 2 tablespoons cooking oil. Add dried shrimp, pork, Chinese
mushrooms and Chinese sausage. Add salt and stir fry for 1 minute. Add sesame oil and soy sauce. Gradually add
cornstarch solution to make sauce. Continued to stir fry briefly before putting filling into a bowl. For more sauce,
add more cornstarch solution during stir fry.
Lay a lotus leaf with the inside surface facing up. Put a generous scoop of rice on the lotus leaf. Flatten rice slightly.
Put 2 or more tablespoons of topping on top of rice. Put 2 or 3 pieces of duck egg on top of filling. Fold 4 sides of
lotus leaf to make a square and put into a small metal dish. Put folded sides touching the dish.
In a cooking pan put some water. Bring water to a boil and put in dish with sticky rice wrap. Cover with lid and
steam for 15 minutes. Unwrap lotus leaf and serve sticky rice dumpling on a plate. This recipe serves about 9 to 12
servings. Enjoy!